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Asian Mung Bean (Bean Sprout) & Cucumber Salad

Here's how you make Asian Mung Bean (Bean Sprout) & Cucumber Salad
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  • Servings: 8
  • Prep: 10m
  • Cook: 15m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 207 grams mung beans (3 1/2 cups fresh, *see note below)
  • 1 cup chopped cucumber (seedless, cut into matchsticks, I leave the skin on)
  • 1/4 cup water chestnuts (cut into matchsticks)
  • 3 scallions, cut in 1/2" pieces on an angle (white and green parts)
  • 1/2 teaspoon salt
  • VINAIGRETTE:
  • 1 teaspoon sesame oil
  • 2 to 3 teaspoons rice wine vinegar (to taste)
  • 1 clove garlic, minced
  • Pinch red pepper flakes
  • Kosher salt to taste
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: * Mung Beans (Bean Sprouts) ... It is debatable if one should eat raw sprouts or not. Many do not have an issue; but, guidelines suggest they should be cooked first. Personally, I have ate them raw and cooked both; I think that is an issue you need to decide for yourself. They can carry a bacteria, which can be harmful. For this particular recipe; I do cook them. But, I suggest you read further up on it; so, you can prepare them so you feel safe.

  • Step 2: Bean Sprouts ... I feel the texture of the soften beans; along with the crisp cucumber and water chestnuts, makes a nice texture for the salad.

  • Step 3: Add the beans sprouts and a pinch of salt to a saute pan; and, cover with water (just enough to cover the beans). Bring to a boil; then, cover and cook on medium heat for 4-5 minutes. Remove from the heat, pour out the water; then add cold water and a few ice cubes to stop the cooking process. Once cooled or 'shocked,' pour out the cold water; and, transfer the beans to a plate lined with a paper towel to cool. This is really the safest way to eat them. But again, just read up on the issue; so you can decide which is the best way to prepare them.

  • Step 4: Cucumbers ... I used my vegetable slicer for this; but, you can cut them by hand as well. I like to get thin matchstick cuts. Once cut, add the cucumber to a small colander; and season with 1/2 teaspoons salt - and toss to combine. Let them set 5-10 minutes; which will draw out the extra moisture in the cucumbers. Then, transfer to a plate lined with a paper towel to dry.

  • Step 5: Vinaigrette ... Add all the ingredients to a large bowl; and, whisk to combine.

  • Step 6: Salad ... First, make sure the bean sprouts are completely cooled and dry; and, the cucumbers, also dry - you don't want a wet salad. Then, add the water chestnuts, scallions, bean sprouts, cucumbers to the bowl with the vinaigrette; and, toss to combine. Cover and refrigerate at least 30 minutes before serving.

  • Step 7: Serve and ENJOY! ... It should be lightly dressed and fresh tasting. Season with a little extra pepper if necessary.

We hope you enjoy this recipe!

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