Sprouted Mung Bean Salad Recipe

Name: Sprouted Mung Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup rehydrated whole mung beans; 1/2 cup finely diced greenhouse cucumber; 1/2 cup baby carrots, finely diced; 1/4 cup scallions thinly sliced (whites only); 1 tablespoon fresh grated coconut (OR); 2 tablespoons diced tender coconut; 1 small green chilli deseeded & minced; 1--2 tablespoons finely chopped cilantro; Juice of 1 lime; Salt to taste

Servings: persons

2/3 cup rehydrated whole mung beans
1/2 cup finely diced greenhouse cucumber
1/2 cup baby carrots, finely diced
1/4 cup scallions thinly sliced (whites only)
1 tablespoon fresh grated coconut (OR)
2 tablespoons diced tender coconut
1 small green chilli deseeded & minced
1--2 tablespoons finely chopped cilantro
Juice of 1 lime
Salt to taste

1
The easiest way to obtain diced tender coconut: strain a large can of coconut water (goya or other brands) & use the little coconut pieces. Rinse these & pat dry before adding to the salad to remove the residual sweetness.
2
Rinse & soak whole mung beans in warm water till they Rehydrate (~ 2 hrs). Drain the water & transfer the plump beans onto a moist paper towel. Cover completely & leave overnight to sprout. The green skin will have split exposing the tiny white shoots. Pick out any 'dead' beans that are hard & discard.
3
In a bowl, combine the diced greenhouse cucumber, carrots, white scallions, coconut, cilantro & green chili. toss to combine the individual ingredients.
4
Add the mung beans to the salad (making sure that any excess water has been thoroughly drained out!). Add the lime juice, sampling in between to determine your personal preference.
5
At this point you may chill the salad if preparing in advance. Adding salt before hand tends to leach the water out of the vegetables, making the salad soggy.
6
Add the required amount of salt prior to serving, mix well & serve.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 cup rehydrated whole mung beans, 1/2 cup finely diced greenhouse cucumber, 1/2 cup baby carrots, finely diced, 1/4 cup scallions thinly sliced (whites only), and more.

Yes, Sprouted Mung Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sprouted Mung Bean Salad

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