Sprouted Mung Bean Salad
by Feb 25th, 2011 // Appetizers, Sides, Veggie Friendly
Sprouted Mung Bean Salad
Last night I had the most lovely dream. I had just met my husband. We frolicked around town, talked incessantly, shared our inner most hopes and fears and threw caution to the wind. Our lives together had only just begun. It was vivid and beautiful. I awoke to realize it was actually 13 years later. We are wed, have two children, a dog, a fish and are in the process of buying our first home.
In my dream I had imagined the future with great anticipation and excitement. It’s hard to believe how much has sprouted since those first few encounters. It’s hard to believe how extraordinary reality can be.
Here’s to reality outliving dreams and to my beautiful little sprouts…
Sprouted Mung Bean Salad
Prep Time: 8 mins + 2 hours in fridge Cooking Time: 5 mins
Ingredients:
1 pound rinsed mung bean sprouts
1/2 red pepper, julienned very thin + cut in half
2 tablespoons sesame oil
2 tablespoons white distilled vinegar
1 tablespoon toasted sesame seeds
2 garlic cloves, minced
pinch of salt
3 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon fresh grated ginger (or more if you like)
2 scallions, chopped
Garnish:
1 tablespoon toasted sesame seeds
Use a mortar and pestle to crush 1 tablespoon of sesame seeds. Set aside. Bring a large pot of water to boil. Add mung beans and cook for 4 or 5 minutes. Throw in red peppers and cook for another minute. Drain very well and pour into a bowl. (Sprouts should be slightly wilted but still crunchy.) Make the dressing in a seperate bowl by whisking together all remaining ingredients (including crushed sesame seeds) in a medium bowl. Toss the sprouts with the dressing and chill for about 2 hours. Sprinkle with whole sesame seeds before serving. Serves 4.
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