Sprouted Mung Bean Salad will help you shake off the endless cold and snowy months of winter and will awaken your palate. This salad featuring nutty, sprouted homemade mung beans combined with other succulent characters and some gingery Thai dressing fits the bill nicely.
The idea of preparing sprouts when spring is coming on seems part of the cycle of the returning vigor of life. Like crocuses pushing out of the ground, this recipe for Sprouted Mung Bean Salad fills that deep need for fresh.
To sprout mung beans: Take a 2-cup Mason jar and add 1/4 cup of dried mung beans and rinse them thoroughly, then cover them with water and soak overnight on the countertop. The next day, rinse the beans with cold water and cover them with fresh water and soak another 12 hours, being careful not to expose the beans to light.
Next, remove all the water from the jar and tie a piece of fabric or cheese cloth onto the lid of the jar and invert it onto a dish to catch any excess moisture. By day 3 or 4 you should notice that the mung beans are sprouting. (If your beans aren’t sprouting by now, they should be disposed of.)
Once the tails on the beans are a 1/4 inch long, carefully rinse the mung beans and store them covered in the refrigerator. They should last a couple of days. Be sure to rinse them thoroughly with cold water and drain them before using. Some people like to parboil them for a minute before using. Others use them raw.
Other salads from your friends here at Food for the Ages: Salad Season Favorites
Sprouted Mung Bean Salad with Thai Dressing
Ingredients
- 1 cup sprouted mung beans
- 2 tbsp red or sweet onion, chopped
- 1 small Roma tomato, chopped
- 1/2 avocado, cubed
- 1 medium carrot, grated
- 1/3 large cucumber, partially peeled, seeded and diced
- 1/4 cup peanuts, toasted
- 1 tsp cilantro, chopped
Dressing
- 1 tsp soy sauce
- 1 tsp rice vinegar
- t tsp sugar or 1/2 tsp stevia or monk fruit sweetener
- 1/2 tsp chili paste
- 1 tbsp lime juice
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 1/2 small clove of garlic, minced
Instructions
- Rinse the sprouted mung beans thoroughly with cold water and set aside.
- In a medium-sized bowl, combine the mung bean sprouts, onion, cucumber, tomatoes, carrots and toasted peanuts.
- Add the rest of the ingredients and mix well. Refrigerate for a 1/2 hour before serving, stirring occasionally to coat with dressing.
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