Sprouted Mung Bean Asian Salad #TheSaladBar

 

Sprouted Mung Salad

Sprouted Mung Bean Salad with tender snap peas, grated carrot, Napa cabbage and spring onion tossed with a zesty homemade Asian dressing! Healthy, nutritious with a crisp crunch, sprouted mung beans add a powerful punch to this Asian inspired salad. My Monthly Salad Bar group is doing an “Asian inspired” salad theme and I jumped in with sprouted mung bean salad. I paired the salad with a simple sesame oil, rice vinegar dressing with a hint of ginger.  Add a sprinkle of sesame seeds and my Asian sprouted mung bean salad is ready to serve. I love this salad so much I can eat it without any dressing.

Sprouted Salad

Sprouted Mung Bean Salad with tender snap peas, grated carrot, Napa cabbage and spring onion tossed with a zesty homemade Asian dressing! Healthy, nutritious with a crisp crunch, sprouted mung beans add a powerful punch to this Asian inspired salad. My Monthly Salad Bar group is doing an “Asian inspired” salad theme and I jumped in with sprouted mung bean salad. I paired the salad with a simple sesame oil, rice vinegar dressing with a hint of ginger.  Add a sprinkle of sesame seeds and my Asian sprouted mung bean salad is ready to serve. I love this salad so much I can eat it without any dressing.

sprouts

How to sprout beans:

Soak a cup of raw beans in water overnight.  Drain and place the soaked beans in a colander or any dish with holes at the bottom. Cover with a wet paper towel and in a few hours the sprouts start to appear.  Keep the beans moist by covering with a wet paper towel till the sprouts grow at-least ¼ inches.

Asian Sprouted Bean Salad

Sprouted Mung Asian Salad

Serves 4-6
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Salad
Misc Pre-preparable, Serve Cold

Ingredients

  • 4-6 Leaves Napa cabbage (about 3 cups shredded)
  • 2 Cups snow peas
  • 1 bunch spring onions (chopped)
  • 1 tomato (sliced thin)
  • 1 cup sprouted mung beans
  • 2 carrots (diced and shredded)
  • 2 Tbsp sesame oil
  • 2 Tbsp rice vinegar
  • 1 Tsp ginger (grated)
  • 1 Tsp honey (or maple syrup)
  • 2 Tbsp sesame seeds

Directions

Wash cabbage, tomato, spring onion and shred/ slice thinly
Grate one carrot and dice the other carrot
Toss all veggies together. Add sprouted mung and grated carrot
Mix together oil, vinegar, ginger, honey, salt to make the dressing. Toss dressing and salad together. Sprinkle sesame seeds.

Comments

  1. Suni – This looks so good! What a great veg option or healthy side. I\’ve never had mung beans, but I think I\’d like them…

  2. I too have never had mung beans before. I wonder what their flavor is like? Makes for a very pretty salad.

  3. I’ve yet to try mung bean. I always seem to pass them by when I go to my asian market. Definitely trying them out soo! This salad looks perfect for the coming summer here Suni!

  4. OK, and now you have me wanting to try sprouted mung beans! Great salad for the group today!

  5. I didn’t even know you could spruot beans! I’m totally intrigued and need to try this salad ASAP!

  6. Sue, this salad looks amazing. I haven’t had mung bean sprouts in ages!

  7. Looks so refreshing!

  8. I have been trying hard to eat more salads. I have to say this looks like a great one. I will have to try it tomorrow night!

  9. This looks delicious and healthy too. Sprouted salads are so common in breakfast here and I love them. Thanks for sharing.

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