Mung Bean Salad

Jenny Smith
Jenny Smith

Yield: 4 servings

Dish: Salad

Cuisine: Salad


  • 1 packet of mung beans
  • 3 carrots
  • 1 tbsp of oil for cooking
  • 3-4 sprigs of spring onion (optional)
  • A handful of chopped parsley and coriander
  • 1 tbsp of sesame oil
  • 1 tbsp of soy sauce
  • 2 tbsp of peanut butter
  • Half a cup of natural plain unsweetened yoghurt


  1. Julienne cut carrots into a 2mm by 25mm sticks (similar size to Mung beans)
  2. Heat oil in a fry pan, add carrots and fry for 2 minutes
  3. Add Mung beans and fry together with carrots for a further 2 minutes
  4. Whisk together the sesame oil, soy sauce, and peanut butter into a paste then mix in yoghurt
  5. Toss dressing through salad
  6. Serve with herbs and spring onion on top

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Keywords: Mung Bean Salad, Mung Bean, Salad