Mung Bean Sprouts Salad Recipe

Get ready to crunch your way into flavor town with this vibrant, zesty salad that’s as refreshing as a splash of cool water on a hot day!

I love making dishes that are both healthy and full of flavor, and my salad of mung bean sprouts and veggies could not fit that description better. With brilliant colors from all the vegetables—julienned carrots, fresh cucumber, and sweet red bell pepper—that top the salad, it presents so well.

I serve it here with a light and zesty dressing made from lime juice, toasted sesame oil, and rice vinegar, but I can imagine lots of variations that would also be excellent.

Mung Bean Sprouts Salad Recipe Ingredients

• Mung Bean Sprouts: Rich in vitamins C and K, adds a refreshing crunch.
• Carrot: Provides sweetness and is a great source of beta-carotene.
• Cucumber: Hydrating and low-calorie, adds a crisp texture.
• Red Bell Pepper: Adds color and is packed with vitamin C and antioxidants.
• Sesame Seeds: Offers calcium and healthy fats, gives a nutty flavor.
• Soy Sauce: Adds umami and depth, while providing a salty kick.
• Lime Juice: Offers a zesty tang, rich in vitamin C.
• Serrano Chili: Optional heat, high in vitamin C and antioxidants.

Mung Bean Sprouts Salad Recipe Ingredient Quantities

• 2 cups mung bean sprouts
• 1 small carrot, julienned
• 1/2 cucumber, thinly sliced
• 1/4 cup red bell pepper, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon sesame seeds, toasted
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 1 serrano chili, thinly sliced (optional)

How to Make this Mung Bean Sprouts Salad Recipe

1. Thoroughly rinse the mung bean sprouts under cold water and drain well.

2. In a large mixing bowl, combine the matbean sprouts, carrot, cucumber, reders, and chopped cullent.

3. Whisk together in a small bowl the soy sauce, rice vinegar, lime juice, sesame oil, and sugar until the sugar is dissolved.

4. Dressing: In a small bowl whisk together the lemon juice, mustard, and honey. Slowly drizzle in the oil, whisking all the while until the dressing is thick and smooth. Season to taste with salt and pepper. Salade Russe: In a large bowl combine the potatoes, beets, and carrots.

5. Sprinkle in salt and pepper, tasting as you go, and adjust the seasoning if necessary.

6. In a dry skillet over medium heat, toast the sesame seeds until they are golden brown. Sprinkle the toasted seeds over the salad.

7. If you want more heat, add the thinly sliced serrano chili.

8. Lightly toss the salad once more to guarantee the sesame seeds and chili are uniformly dispersed.

9. Allow the salad to meld for about 10 minutes. Letting it sit for this amount of time will allow the flavors to come together in a way that they wouldn’t if you served it right after tossing it.

10. Present as a light and crunchy side dish or appetizer fresh. Enjoy!

Mung Bean Sprouts Salad Recipe Equipment Needed

1. Colander or strainer
2. Large mixing bowl
3. Small bowl (2)
4. Whisk
5. Measuring spoons
6. Sharp knife
7. Cutting board
8. Skillet
9. Spatula or tongs

FAQ

• Q: Can I substitute another type of sprout for mung bean sprouts?A: Yes, you can use other sprouts, like alfalfa or broccoli sprouts, but the taste and texture might be affected a bit.
• Q: Is this salad vegan?Yes, this completely vegan salad of mung bean sprouts.
• Q: How long will the salad stay fresh?A: The salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
• Q: Can I make this salad spicier?You may add more serrano chiles or substitute a hotter chile if you would like more heat.
• Q: What can I use as a substitute for soy sauce?A: Tamari or coconut aminos can be used as a gluten-free alternative to soy sauce.
• Q: Is it necessary to toast the sesame seeds?A: The flavor of sesame seeds is greatly enhanced when they are toasted. But if you are in a hurry, using raw sesame seeds works just fine.

Mung Bean Sprouts Salad Recipe Substitutions and Variations

To replace mung bean sprouts, use alfalfa sprouts or soybean sprouts. They have a different texture—unless you cultivate the sort of mung bean sprouts that we used in testing. If you do, then you’re good to go. But for this recipe, if you’re having trouble finding actual mung bean sprouts, use the next best option.
Use tamari for a gluten-free option of soy sauce, or coconut aminos for a soy-free alternative.
If you don’t have rice vinegar, you can substitute with one of these: for similar flavor, use apple cider vinegar; for a similar acidity, use apple cider vinegar or white wine vinegar.
If sesame oil is unavailable, use olive oil or peanut oil.
For serrano chili: swap in jalapeño, or substitute with a pinch of red pepper flakes for heat.

Pro Tips

1. Freshness Matters Ensure the mung bean sprouts are fresh and crisp. If they seem a bit limp, you can revive them by soaking in ice water for about 10 minutes before draining and using in the salad.

2. Consistent Knife Skills When julienning the carrot and slicing the cucumber, try to keep the pieces consistent in size. This ensures even distribution of flavors and a more aesthetically pleasing dish.

3. Customize for Heat If you prefer a milder salad, either skip the serrano chili or remove the seeds before slicing. For more heat, add additional chili or use a spicier variety.

4. Balanced Dressing Taste the dressing before adding it to the salad. Adjust the balance of soy sauce, lime juice, and sugar to suit your palate. You can also add a splash more sesame oil for a richer flavor.

5. Optimal Flavors Allow the salad to sit for at least 10 minutes after tossing with the dressing. This resting period helps the flavors to meld together, creating a more cohesive taste experience.