Mung Bean Salad

with pickled carrots
With pickled carrots
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Ingredients

½ cup White wine vinegar 125 ml
½ cup Water
1 tbsp Sugar
1 tsp Fennel seeds
1 tbsp Fenugreek seeds
1 ½ tsp Sea salt divided
⅔ cup Mung beans 50 g dried, soaked for at least 4 hours in cold water
1 Bay leaf
6 Cardamom pods
2 Cloves
1 Cinnamon stick
2 Carrots medium, shaved into ribbons with a vegetable peeler
⅓ cup Red onion 50 g, finely sliced
2 cloves Garlic minced
½ tsp Chili flakes
2 tbsp Olive oil
¼ cup Parsley or cilantro leaves, chopped

Nutritional information

465
Calories
16g
Fat
65g
Carbohydrates
20g
Protein
0mg
Cholesterol
632mg
Sodium
Ingredients

Mung Bean Salad

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This bright and flavorful Indian-inspired Mung Bean Salad with pickled carrots and red onions is a feast for the taste buds. Fragrant with cardamom, cloves, cinnamon, fennel seeds, fenugreek, and garlic, this luscious salad is best served chilled, allowing time for the flavors to meld. Enjoy this filling and healthy salad for lunch or as a side for dinner. The recipe is vegan, vegetarian, and gluten-free.

Start with the mung beans. Soak the beans in cold water for at least 4 hours at room temperature or overnight in the fridge. Cook the beans along with the spices until they are tender. Meanwhile, marinate the carrots and onions. Next, prepare the dressing for the beans by whisking together the olive oil, minced garlic, and chili flakes. Once the beans are done, drain them and remove the aromatics. While the mung beans are still hot, add in the dressing and toss to coat. Allow the beans to cool, then toss in the pickled carrots and onions, adding some of the pickling liquid to taste. Let sit for at least 15 minutes, then stir in the chopped parsley, taste and adjust for salt if needed. Serve warm or chilled, and enjoy!

To make the Mung Bean Salad, you will need the following ingredients:

Ingridiens for Mung Bean Salad

Steps to make Mung Bean Salad

1

Prepare marinade

5

In a saucepan, combine ½ cup white wine vinegar, ½ cup water, 1 tablespoon sugar, 1 teaspoon fennel seeds, 1 tablespoon fenugreek seeds, and 1 teaspoon salt and bring to a boil.

2

Marinate carrots and red onions

30

In a medium bowl, place the carrot ribbons and thinly sliced onions. Pour the hot marinade over. Toss to cover and set aside to cool.

3

Cook mung beans

25

Meanwhile, bring the soaked mung beans to a boil in unsalted water. Reduce the heat to a simmer and add in 2 bay leaves, 6 cardamom pods, 2 cloves, and a cinnamon stick. Cook for about 20 minutes or until cooked.

4

Make dressing

1

In a small bowl, stir together 2 minced garlic cloves, ½ teaspoon dried chili flakes, and 2 tablespoons olive oil and set aside.

5

Dress mung beans

10

Drain the cooked mung beans and remove the aromatics. Pour the prepared dressing over and stir to coat. Let sit for at least 10 minutes.

6

Add pickled carrots and onions

15

Stir in the pickled carrots and red onions, adding some of the pickling liquid to taste. Let sit for at least 15 minutes.

7

Add parsley

1

Season with salt to taste and stir in ¼ cup chopped parsley.

8

Serve

Serve and enjoy!

This luscious Mung Bean Salad is a treat year-round. Pickled carrots and red onions and traditional Indian spices make this side dish one that will tempt your taste buds. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

This is a really bright and flavorful salad! Thanks for sharing the recipe!

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