Spicy Mung Bean Cod Salad over Green Ramen

Sherri Williams


This is one of my favorite salads to have when I eat at a Korean Restaurant. I often make this delicious salad at home. This is quick, easy & delicious. Cooking with Passion, sw :)

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10 Min


5 Min


1 lb
mung bean sprouts
3 medium
green onion, sliced
2 Tbsp
carrots, grated
1 Tbsp
toasted sesame seeds


2-3 small
garlic cloves, grated
1 Tbsp
rice vinegar
1 Tbsp
soy sauce
2 Tbsp
spicy sesame oil
1 Tbsp
truvia or sugar
habanero pepper, chopped**optional**
salt to taste

Directions Step-By-Step

get all ingredients together. meanwhile combine all the dressing ingredients in a bowl. mix well.
in a 5 quart pot over high heat, bring 2 quarts water to a boil. blanch mung beans in boiling water for 3 minutes. drain in colander and cool down with cold water.
add bean sprouts, green onion, grated carrots in a mixing bowl. toss with dressing and chill for at least 1 hour. right before serving, toss in sesame seeds and add more green onion if you wish. this can also be served warm. enjoy with a bowl of steamed rice or over green tea ramen **i poached the cod in sherry, chicken broth, whites of the green onion, cilantro leaves & garlic. i added the noodles to the poaching liquid along with the packets of dry stuff, added carrots, a lil' soy & green onion.**

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #spicy, #Bean, #korean, #mung