Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)
Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

My friend June started sprouting mung beans at home and kindly gave me some to try. She also told me how to make this delicious dish. It is fast, easy, tasty, and healthy. I tweaked her recipe a bit and made a raw version. Now mung beans sprouts are always in my refrigerator and I am seriously thinking about trying my hand at sprouting too. This flavorful dish can be used as a side dish or as a lunch salad.

Step 1: Ingredients

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

10 oz. or about 3 1/2Cups of sprouted mung beans

1 Korean or English Cucumber

1 clove of garlic

1 chopped green onion

1 teaspoon Toasted Sesame Oil

1 teaspoon sesame seeds

1 chopped green onion

salt

Sriracha sauce

Tamari sauce

Step 2: Wash

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

Wash the sprouts and let them drain.

Step 3: Add salt to sprouts

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

Put the sprouts in a bowl.

Add 1/2 teaspoon salt to the sprouts.

Mix and toss.

Let the sprouts sit while you are moving on to the next step.

Step 4: Peel the Cucumber

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

Peel.

Step 5: Cut cuke

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)
Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

Cut the cucumber in matchstick pieces.

Step 6: Add salt

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

Put cucumber in a bowl and add 1/2 teaspoon salt.

Mix and toss.

Let it sit for about 10 minutes and continue on.

Step 7: Drain the liquid off.

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)
Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

Because the sprouts and cucumber have been salted, it will draw liquid from them.

Pour the liquid off.

Step 8: Add fresh garlic.

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

Put the sprouts and cucumber in one bowl.

Add 1 clove of garlic - either crush or chop the garlic.

Toss it around so it mixes up well.

Step 9: Add salt, sesame seeds, oil, and green onions.

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)
Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)
Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)
Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

Toss in 1/2 teaspoon salt.

Mix.

Toss in 1 teaspoon sesame seeds.

Mix.

Add 1 teaspoon Toasted Sesame Oil.

Mix.

Add 1 chopped green onion.

Mix.

Step 10: Mix it all together.

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

Mix and the salad is done.

Step 11: Dressing

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)
Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

For a nice tangy dressing:

In a small bowl, add 1/2 teaspoon Sriracha sauce (or more if you like more heat) and 4-5 Tablespoons Tamari (or soy sauce).

Mix well.

Drizzle a little over the sprout/cucumber salad.

This sauce MAKES this salad taste good. Don't omit this step.

Step 12: Serve

Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)
Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

Garnish with colorful veggies and whatever you have handy. I marinated the tempeh in a teriyaki sauce and cooked it. It went well with the salad. In the other picture, I also added sliced avocados and diced tomatoes.

It is such a nice refreshing salad that is a little spicy - wonderful for lunch.

Enjoy!

 
 

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