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spicy mung bean cod salad over green ramen

(1 rating)
logansw avatar
Recipe by
Sherri Williams
@logansw
Crestview, FL

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 rating)
yield 4 -6
prep time 10 Min
cook time 5 Min

Ingredients For spicy mung bean cod salad over green ramen

  • 1 lb
    mung bean sprouts
  • 3 md
    green onion, sliced
  • 2 Tbsp
    carrots, grated
  • 1 Tbsp
    toasted sesame seeds
  • DRESSING
  • 2-3 sm
    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.**
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