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.

Ingredients

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

Wash

Wash the sprouts and let them drain.

Add Salt to Sprouts

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.

Peel the Cucumber

Peel.

Cut Cuke

Cut the cucumber in matchstick pieces.

Add Salt

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

Mix and toss.

Let it sit for about 10 minutes and continue on.

Drain the Liquid Off.

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

Pour the liquid off.

Add Fresh Garlic.

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.

Add Salt, Sesame Seeds, Oil, and Green Onions.

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.

Mix It All Together.

Mix and the salad is done.

Dressing

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.

Serve

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!