Easy Korean Sprouted Mung Beans and Cucumber Salad (Vegan and Raw)

Introduction: 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.

Step 1: 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


Sriracha sauce

Tamari sauce

Step 2: Wash

Wash the sprouts and let them drain.

Step 3: 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.

Step 4: Peel the Cucumber


Step 5: Cut Cuke

Cut the cucumber in matchstick pieces.

Step 6: 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.

Step 7: Drain the Liquid Off.

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

Pour the liquid off.

Step 8: 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.

Step 9: Add Salt, Sesame Seeds, Oil, and Green Onions.

Toss in 1/2 teaspoon salt.


Toss in 1 teaspoon sesame seeds.


Add 1 teaspoon Toasted Sesame Oil.


Add 1 chopped green onion.


Step 10: Mix It All Together.

Mix and the salad is done.

Step 11: 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.

Step 12: 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.


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    8 years ago on Introduction

    Looks and sounds delicious, will try that!

    Btw, sprouting is absolutely no rocket science, just try it, you will be amazed how easy it is.
    There are several `ibles around for the basics.
    Here´s my own using mason jars and a rubber ring for hanging / draining, worked pretty well over the last years and didn´t cost me a single cent:




    Reply 8 years ago on Introduction

    I went to your link and I like the way you made the hanging sprouting jar. I am gathering my materials to begin making my own spouts. This should be fun. Thanks for your comment and link. : )


    Reply 8 years ago on Introduction

    Thanks for stopping by. I didn't know how to delete the extra steps, but now, because of your help, it's done! Thanks for the link - Mahalo!