Sprouted Mung Bean Salad with Vegetables

Juicy, crunchy, spicy, and tangy, this sprouted mung bean salad is an explosion of flavors with every mouthful. If summer had a taste, I think this would be it.

We love mung beans in any form. In addition to this sprouted mung bean salad that gets made at home on repeat, mung bean curry and this mung bean soup are family favorites.

As explained in this mung beans vs lentils article, mung beans, also known as green gram, are super healthy and among the easiest legumes to digest.

Sprouting beans increases their nutritional value because germination improves both the digestibility and nutritional profile of grains and legumes.

This sprouted mung bean salad recipe comes together with protein-rich sprouts, fresh vegetables, herbs, and spices into a light yet satisfying meal.

Why you'll love this salad

This sprouted mung bean salad is so good, and here are just a few reasons why:

• Quick and easy to make, even on busy days.
• Easy to customize with your favorite flavors and textures (see the notes below).
• Healthy and nutritious, with no added oil.
• Filling enough to enjoy as a meal on its own.
• If you have mung bean sprouts on hand, this recipe comes together in under 20 minutes.
• Keeps well for 1 to 2 days, making it a great option for packed lunches, picnics, or potlucks (see the storage instructions below).
• Naturally vegan and gluten-free.

Ingredients and Substitutions

This salad has a combination of lovely, fresh flavors.

Check the recipe card for exact quantities.

Sprouted mung beans: Use mung beans with healthy sprouts that are no more than 2 days old.

Bhuna jeera: Roasted cumin powder adds a lovely earthy flavor to the salad and is also good for digestion.

Substitute: regular cumin powder.

Onion and Scallions (spring onions): I use red onion. Use any onion that you prefer. I used only the green parts of the scallions.

Cilantro (coriander): Use leaves only.

Substitute: mint or parsley.

Radish: I used daikon radish because I enjoy its peppery flavor. You can use regular salad radishes instead.

Chili pepper: I used a green finger chili. The fresh chili adds a wonderful flavor to the salad, so I recommend not skipping it. If you prefer less heat, remove the seeds.

Pomegranate: These add a sweet, juicy note to the salad. It's ok to skip them.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

Sprouting mung beans at home

Sprouted mung beans are the base of this salad. You can buy them from the store or learn how to sprout mung beans at home. It's easier than you might think!

Here's a quick overview:

1. Wash and soak mung beans in clean water overnight.
2. The next morning, drain the water. Wrap the soaked mung beans in a thin cloth or kitchen towel and place the bundle in a dark, dry, well-ventilated spot.
3. The following morning, gently rinse the sprouting beans with clean water. Drain well and wrap them back in the cloth.
4. Repeat step 3 daily until the sprouts are at least 2 inches long.
5. Give the sprouts one final rinse, let them air dry, and store them in an airtight container in the refrigerator.

For the best flavor and texture, I recommend using sprouts that are no more than 2 days old.

Instructions

In this version, I've added some lettuce for extra freshness and crunch.

Step 1: Prep the vegetables.

Wash, peel, and cut the carrot and radish into small, even pieces.

Padma's top tip: Cutting the vegetables evenly helps everything cook quickly and at the same rate.

Chop the chili, cilantro (if using mint instead, don't chop it yet), onion, scallion, and lettuce (if using).

Step 2: Cook the sprouted mung beans and vegetables (steam or flash boil)

You can choose either method here: steaming or flash boiling. Both methods soften the vegetables and sprouts slightly while preserving their crunch.

To steam: Place the sprouted mung beans in a steamer basket and steam for about 5 minutes, until just tender but still crunchy.

To flash boil: Bring 2 cups of water to a boil.

• Add the diced carrots and cook for 1 to 2 minutes. Drain and set aside.
• Add the diced radish to the same water and boil for 1 to 2 minutes. Drain and set aside.
• Add the sprouted mung beans and boil for 1 minute, then drain.

See the video below for the flash boiling method.

Let everything cool for about 5 minutes before assembling.

Tip: Either method should leave the vegetables and beans with a little crunch still intact.

Step 3: Mix it all together.

Once cool, add the carrots, radish, and mung beans to a bowl. Add the rest of the ingredients (chop the mint now, if using) and mix well.

That's it! Your deliciously zingy sprouted mung bean salad is ready to serve.

If you have the time, let the salad rest for 10 minutes so the flavors can mingle.

Recipe Notes and Variations

This salad is forgiving, so feel free to adjust the quantities or add ingredients to suit your taste.

Variations

• Vegetables: Other vegetables that work well in this salad include bell peppers (capsicum), tomatoes, lettuce, and cucumber. Dice them as you would the carrots and daikon, and add them raw. Keep in mind that if you add these vegetables in addition to those listed in the recipe, you may need to increase the amount of spices and seasonings.
• Flavors: If you like, add ½ teaspoon of chaat masala and, for an extra peppery kick, ½ inch of finely chopped ginger or mango ginger.

Storage and Making ahead

This wholesome salad makes for a great make-ahead meal. In fact, it tastes even better the next day, since the flavors have more time to mingle.

Store any leftovers in a clean, fridge-safe container with a tight lid. It will stay fresh in the refrigerator for 1 to 2 days.

FAQs