Refreshing & Tangy Mung Bean Sprout Salad
How to Make a Crunchy and Refreshing Mung Bean Sprout Salad
Introducing a deliciously tangy and sweet mung bean sprout salad, perfect as a refreshing dish when you’re not feeling hungry. This salad features the crisp texture of mung bean sprouts combined with fresh vegetables and tender imitation crab. We enhance the umami with a simple kelp broth and a special sweet and sour dressing that elevates the sprouts’ flavor. It’s a simple yet elegant dish, ideal as a light meal or a delightful side. Make this wonderful mung bean sprout salad with Olive’s easy recipe!
Mung Bean Sprout Salad Ingredients- 250g Mung Bean Sprouts (for crispness)
- 2/3 Cucumber (fresh)
- 1/4 Bell Pepper (use a mix of colors for visual appeal)
- 60g Imitation Crab Sticks (or Krab sticks)
- A pinch of Salt (for blanching and seasoning)
- A sprinkle of Toasted Sesame Seeds (for garnish)
Kelp Broth Ingredients (for enhanced flavor)- 200ml Water
- 2 pieces Dried Kelp (approx. 5x5cm)
Special Tangy & Sweet Dressing Ingredients- 1 tsp Mustard (for a mild kick)
- 1 Tbsp Plum Extract (or plum syrup)
- 1 tsp Minced Garlic
- 0.5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Tbsp Apple Cider Vinegar
- 200ml Water
- 2 pieces Dried Kelp (approx. 5x5cm)
Special Tangy & Sweet Dressing Ingredients- 1 tsp Mustard (for a mild kick)
- 1 Tbsp Plum Extract (or plum syrup)
- 1 tsp Minced Garlic
- 0.5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Tbsp Apple Cider Vinegar
Cooking Instructions
Step 1
First, let’s make a flavorful kelp broth. In a pot, combine 200ml of water and 2 pieces of dried kelp. Bring to a boil over high heat, then immediately turn off the heat. Let the kelp steep for 2-3 minutes, then remove the kelp pieces. This process creates a clean and deeply savory kelp broth.
Step 2
Now, it’s time to blanch the mung bean sprouts. Add the mung bean sprouts (250g) and a pinch of salt to the prepared kelp broth. Blanch over medium heat for about 3 minutes. It’s important to keep the sprouts crisp, so avoid overcooking them until they become mushy. After blanching, rinse the sprouts under cold water to cool them down – this further enhances their crunchy texture.
Step 3
Wash the cucumber thoroughly. Using a peeler or a knife, carefully peel the outer skin of the cucumber in strips. Then, thinly julienne the cucumber. This technique helps reduce any bitterness and results in a more tender texture.
Step 4
Sprinkle a little salt over the julienned cucumber and let it sit for 1-2 minutes to draw out excess moisture. This salting process makes the cucumber even crunchier and less watery. Gently squeeze out the excess water from the salted cucumber with your hands. This step is crucial for a salad that won’t become watery.
Step 5
Remove the seeds from the bell pepper and julienne it thinly. Using bell peppers of various colors will make your salad visually appealing.
Step 6
Shred the imitation crab sticks (or Krab sticks) into bite-sized pieces using your hands. Aim for a texture that isn’t too fine, so you still have something to chew on.
Step 7
Now, let’s prepare the delicious dressing! In a small bowl, combine 1 tsp of mustard, 1 Tbsp of plum extract, 1 tsp of minced garlic, 0.5 Tbsp of soy sauce, 1 Tbsp of sugar, and 2 Tbsp of apple cider vinegar. Whisk everything together until well combined. Your special tangy and sweet dressing is ready!
Step 8
Finally, it’s time to assemble the salad! In a large bowl, combine the blanched and cooled mung bean sprouts, julienned cucumber, bell peppers, and shredded imitation crab. Pour the prepared dressing over the ingredients. Gently toss everything together, being careful not to mash the ingredients. Ensure the dressing is evenly distributed. For a final touch, sprinkle some toasted sesame seeds over the salad. Your beautiful and delicious mung bean sprout salad is complete. Enjoy your meal!
