SPROUTED MUNG BEAN SALAD (MOONG SALAAD)
This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.
Provided by Sandi From CA
Categories Lentil
Time 12m
Yield 4 significantly sized servings
Number Of Ingredients 10
Steps:
- Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
- Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
- Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.
Nutrition Facts : Calories 43.5, Fat 0.2, SaturatedFat 0.1, Sodium 298.2, Carbohydrate 9.4, Fiber 2.3, Sugar 5.5, Protein 3.1
KOREAN BEAN SPROUT SALAD
This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.
Provided by Ann
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse bean sprouts in cold water and discard any bad sprouts.
- Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
- Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
- Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 9 g, Fat 4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 693.8 mg, Sugar 6.4 g
SPROUTS SALAD (SPROUTED MOONG SALAD)
Sprouts Salad is an easy, tasty, healthy, protein packed salad recipe made with moong bean sprouts, veggies, herbs and spices.
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Firstly, you have to sprout the moong beans. Check this detailed method to make homemade Mung Bean Sprouts.
- Once the moong sprouts are ready, rinse them in water a few times. Drain all the water.
- Place the sprouts in a pan or pot or steamer pan. Add water as needed and boil or steam the sprouts till they are softened and cooked well. But make sure not to overcook them until mushy.
- You can even keep them half-cooked if you want a crunchy taste.
- Then, drain all of the water from the cooked sprouts.
- Take the cooked moong sprouts in a large bowl or vessel.
- Add finely chopped onions and finely chopped tomatoes.
- Next, add finely chopped green chilies and boiled potato cubes (optional).
- Add red chili powder (or cayenne pepper or paprika) and chaat masala (optional). Mix very well.
- Lastly, season with salt and pour lemon juice. Mix well.
- Garnish the sprouted moong salad with coriander leaves and lemon slices..
- Serve Sprouts Salad immediately.
Nutrition Facts : Calories 160 kcal, Carbohydrate 35 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 678 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
SUKJU NAMUL (MUNG BEAN SPROUT SALAD)
Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.
Provided by Ann Lee
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
- Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
- Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.
Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g
MUNG BEAN SPROUTS SALAD RECIPE WITH BRUSSEL SPROUTS AND POMEGRANATE
The Bean Sprouts Salad Recipe is a wholesome dish that can be a meal on its own. Sprouts are nutritious food that are packed with fiber, vitamins and minerals. This recipe of Bean Sprouts Salad is made with a combination of Brussel Sprouts, Green Moong Sprouts, and Pomegranates and flavored with lemon and green chillies. The cranberry in the salad gives it the subtle sweetness and adds to zing and tang of the dish. Serve Mung Bean Sprouts Salad Recipe With Brussel Sprouts and Pomegranate along with a warm toasted Cinnamon Sugar Focaccia Bread Recipe or Fennel Pesto Pull-Apart Bread Recipe for lunch, snack or dinner. If you like this recipe, try more recipes like Sweet Potato & Green Bean Salad Recipe White Bean Salad with Onions and Bell peppers Barley Salad With Mint, Cucumber & Olives
Provided by Divya Shivaraman
Time 15m
Yield Makes: 3 Servings
Number Of Ingredients 8
Steps:
- To begin making the Bean Sprouts Salad Recipe With Brussel and Pomegranate; we will first get all the ingredients ready. If you are making Green Moong Sprouts at home, follow this recipe. It will a little more than a day to get your sprouts ready. Click here to see the recipe of how to make Green Moong Sprouts.
- Once you have all the ingredients ready; into a large bowl add all the ingredients and give it a good toss. Check the salt and tanginess and adjust to suit your taste.
- Serve the Bean Sprouts Salad immediately or refrigerator for a couple of hours and serve chilled.
- Serve Mung Bean Sprouts Salad Recipe With Brussel Sprouts and Pomegranate along with a warm toasted Cinnamon Sugar Focaccia Bread Recipe or Fennel Pesto Pull-Apart Bread Recipe for lunch, snack or dinner.
MUNG BEAN SPROUT SALAD
Make and share this Mung Bean Sprout Salad recipe from Food.com.
Provided by STK FD WIFE
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
- Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
- Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
- Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
- Serve at room temperature or cold.
- Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.
Nutrition Facts : Calories 85.1, Fat 5.8, SaturatedFat 0.8, Sodium 198.7, Carbohydrate 7.2, Fiber 1.7, Sugar 5.2, Protein 2.7
SPROUTED MOONG SALAD RECIPE
Easy, wholesome, and fresh, sprouted moong (mung) salad made from sprouts, fresh vegetables, herbs and, seasonings. Vegan, gluten-free, and oil-free.
Provided by Bhavana Patil
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Boil some water in a large pot. Parboil the sprouts i.e., add the moong sprouts into the boiling water and cook for about 5-6 minutes (until they are half cooked). Remove, drain excess water and keep aside.This step is optional, You can use raw sprouts directly in the salad.
- In a large mixing bowl add sprouts and all the other ingredients and mix well.
- Serve immediately or refrigerate the moong sprouts salad for 30 minutes and then serve.
Nutrition Facts : Calories 227 kcal, Carbohydrate 36 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Sodium 68 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving
KOREAN BEAN SPROUT SALAD (SOOKJU NAMUL)
Steps:
- Gather the ingredients.
- Parboil the bean sprouts in boiling water for 2 minutes.
- Remove them from the boiling water and rinse the sprouts in cold water. Gently squeeze the bean sprouts between your hands to get rid of the excess water.
- Toss the bean sprouts with the scallion, garlic, sesame oil, toasted sesame seeds, soy sauce, and salt.
- Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 237 mg, Sugar 2 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
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