Main Page
Fast and tasty
Sprouted masha salad in Korean

Korean-Style Mung Bean Sprout Salad

Really tasty and good for you—quick and simple to make! This easy Korean-style salad of sprouted mung beans is so simple even a kid could make it. It's the perfect cold appetizer for any time of day—pure vitamins!

Foster

Recipe author

Watch the video

Composition / ingredients

Servings:

Sprouted mung beans

Onion

Green onion

Cucumbers

Apples

Sunflower oil

Olive oil

Salt

Cardamom

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 64 % 14 g

Carbohydrates 32 % 7 g

156 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make mung bean salad? Get your ingredients ready. The mung beans should be sprouted. For the onion you can use red, sweet, or white—your call. Wash the vegetables, apple, and herbs well and pat them dry. Any apple works here: sweet, semi-sweet, or tart.
Step 2:

Peel and core the apple.
Step 3:

Grate the apple on the coarse side of a grater. If you don't want it to brown, sprinkle it with lemon juice and toss.
Step 4:

Peel and finely chop the onion.
Step 5:

Finely chop the green onion too.
Step 6:

Cut the cucumber into medium pieces. If it has thick or bitter skin, peel it—I didn't.
Step 7:

Heat the sunflower oil in a skillet and add the onion.
Step 8:

Fry, stirring, until golden, then let it cool.
Step 9:

In a roomy deep bowl, combine the sliced cucumber and both onions—the fried onion and the green onion.
Step 10:

Add the grated apple and the sprouted mung beans. Pour in the olive oil, add the spices, and toss. You can swap the olive oil for any vegetable oil you like.
Step 11:

Let the salad rest a bit before serving. Enjoy!

You can use the green onion and the regular onion separately in this recipe—add just one or the other instead of mixing both, as I do. If your onion is sharp, soak it in boiling water for a few minutes, then drain, pat it dry, and add it that way. I've made the salad with green onion alone and liked the taste even better—it seemed fresher. Fresh chopped herbs, a little grated radish for a spicy kick, and nuts all go well in this salad too.
To keep your eyes from stinging while you cut the onion, rinse the onion and the knife with cold water. Your cutting board won't hold onto the onion smell if you rub it with a piece of lemon before slicing.
If the cucumber skin isn't tough, damaged, or bitter, there's no need to peel it.