Recipe by Sharon123
This is a simple, easy recipe that tastes so good! Try sprouting your own mung beans(I got mine from the health food store)! Use them when the sprouts are 1/2" long.
Top Review by Mrs. Atkins
I made this for a potluck and for some reason no one wanted to try "Mung Bean Salad"! Now I know I need to present it as "Cucumber Sprout Salad" and improve my dish's PR. However, I did not lament this dish's popularity because it meant I could take it home and enjoy leftovers for a change (and so could the hubby). Usually our potluckers are ravenous due to it following an aggressive hike and a homemade dish that is actually a meal or side dish vs. a snack goes pretty quick.
I was a bit confused why the cucumbers needed to be peeled and de-seeded, because to me it doesn't necessarily improve the flavor or texture so much that it's a requirement for success. However I like following recipes as written on a first try before making too many of my own modifications. I will say it was a lot of extra work and it definitely took more than 10 minutes. Perhaps there's a fancy Sur La Table device that will allow you to deseed in less than 10 minutes, but with the tip of a knife, there's only so fast you can go without cutting out half the cucumber pulp and being left with less than half of what you started with. I think buying seedless cucumbers would be a good alternative to save time if you're following the recipe to the letter.
I measured a cup of sprouted mung beans, boiled in water for 5 minutes, steamed for another eight minutes, then drained water, per package instructions.
This made a little over 2 cups so I doubled the remaining ingredients: cucumber, olive oil, lemon juice and celery. I unfortunately didn't have any cilantro on hand so I'll have to try this recipe again when I do, but it seemed safe to omit since it was instructed to be included as a garnish.
You could probably use less sesame seeds when doubling the recipe, because I think it would still taste good with considerably less; maybe a tablespoon would suffice.
Some experimentation might improve the proportions, but generally I liked this dish, and aside from the cucumber prep, it is easy to make. It was tasty, good for a potluck because temperature was not an issue, and mung beans are very healthy and low calorie. I just think my crowd was just more the cookies, wine and beer kind of potluckers. :)
My two friends dutifully tried the salad and although they didn't rave, they didn't complain either (one has an allergy to lentils and garbanzo beans and so she was hesitant to have too big a portion of seconds.)
- 1 cup fresh mung bean sprouts
- 1⁄2 cup peeled diced cucumber (deseeded)
- 1⁄2 cup chopped celery
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon sunflower seeds
- salt and black pepper
Directions See How It's Made
- Mix together the veggies and sprouts in a bowl.
- Whisk together the salt, pepper, lemon juice and olive oil in a separate bowl.
- Add to the salad and toss well to mix.
- Garnish with cilantro and sunflower seeds and serve at room temperature or slightly chilled.