Articles

Cooking With Cait: Mung Bean Salad

cooking with cait

Caitlin Denton, 128 YinD

Fruits and vegetables amaze me. Their various forms, colors, and textures are beautiful. When combined, it is not far off to think of them as a piece of art. Vibrant greens, deep reds, and brilliant yellows tossed together and perfectly balanced excite my senses. The colors and textures that compliment each other is only one aspect

Fruits and vegetables amaze me. Their various forms, colors, and textures are beautiful. When combined, it is not far off to think of them as a piece of art. Vibrant greens, deep reds, and brilliant yellows tossed together and perfectly balanced excite my senses. The colors and textures that compliment each other is only one aspect to creating a harmonious dish. Flavor profiles, the variability of the individual ingredients, and how they work together is the base foundation. When the elements of a dish are used in their most organic and raw state, their natural flavored will enhance your palate. It is also in this state that your body will

When the elements of a dish are used in their most organic and raw state, their natural flavored will enhance your palate. It is also in this state that your body will absorb the most vitamins. Whether you are looking for a refreshing break from hot meals on a particularly warm day, or are searching to add another healthy lunch option to your week, dishes like this Mung Bean Salad are sure to satisfy you.


Mung Bean Salad

Mung Bean Salad

Salad Ingredients

  • 1 cup cooked mung beans, drained
  • 1 large cucumber diced
  • 2 tomatoes diced
  • ½ yellow mango diced
  • 1 avocado diced
  • 1 long green pepper diced (seeds removed)
  • 1 onion diced ¼ cup cilantro & green onion chopped
  • 1 Tbsp. white sesame seeds

Dressing Ingredients

  • 2 Tbsp. white sesame seeds
  • 4 large cloves of garlic
  • 2 small shallots
  • 3 dried chilies
  • 1 Tbsp. Ginger minced
  • 2 Tbsp. Cilantro & green onion
  • 1 Tbsp. Soy sauce
  • 2 Tbsp. Sesame Oil
  • ½ Lime Dash of Cumin (optional)
  • Dash of Coriander (optional)
  • Pinch of salt

Directions

Cook the mung beans until soft and drain. Be careful not to overcook them or they will become mushy.
In a fry pan on low heat toast the sesame seeds until golden. Toss them in the pan over the flame to ensure they will not burn. Set aside 1 tablespoon of sesame seeds for later. With a mortar and pestle grind the toasted sesame seeds until they are in powder form.
Add chilies, garlic, ginger, shallots, cilantro and green onion to mortar. Smash well. Mix in soy sauce, sesame oil, lime juice, and spices. In a bowl, combine mung beans, vegetables, fruits, and the toasted sesame seeds you had set aside.
Pour the dressing in and mix thoroughly. Plate and garnish with cilantro. Enjoy!
*If you do not have a mortar and pestle you can combine the dressing ingredients in a blender with a splash of water and pulse on low.

** If you have neither a M&P nor blender, smash the toasted sesame with the back of a spoon in a bowl, mince the dressing ingredients and mix together with the liquid parts.


*Artwork by Pakou Khang, 128 TCCS. Check out Pakou’s blog Color Me Thailand.

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