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 :)


★★★★★ 1 vote

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
  • 1/2
    habanero pepper, chopped**optional**
  • ·
    salt to taste

How to Make Spicy Mung Bean Cod Salad over Green Ramen


  1. get all ingredients together. meanwhile combine all the dressing ingredients in a bowl. mix well.
  2. 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.
  3. 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.**

Printable Recipe Card

About Spicy Mung Bean Cod Salad over Green Ramen

Course/Dish: Other Salads
Dietary Needs: Vegetarian

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