Refreshing Sesame Cucumber Mung Bean Salad
Sushi Hatsu closed a couple years ago, leaving legions of broken-hearted Bibimbap lovers in a state of sadness in downtown Orlando. Not one of us understood quite the level of pain we’d go through when that first urge hit us to beeline for the regular black clay pot of sizzling rice, veggies, meat and sunny side up egg, and not be able to get our fix. It’s a very uncommon dish where I live right now, and there are only a handful of restaurants that make it, or even come close to it.
What we also didn’t realize was that we’d miss that little tiny bowl of salad that came complimentary, as a kind of appetizer, along with the miso soup. This tiny little dish packed a power punch on me, because I found that when I missed having Bibimbap, I really craved the salad too.
There was hope for this dish though. Even though I claim to be the great chef pretender, making near perfect copies of many dishes I taste, Bibimbap was way out of my league – I don’t want to even try copy it! But I could definitely copy the little baby sprout salad.
So I went to work on the recipe and nailed it down. The dish is good right away, but it is also good the next day, after the flavors have a chance to blend and settle together. To each his own though, I think I like mine chilled for just a few hours, so it’s still semi crisp, but the flavors are already mingling.
Here’s the recipe. It’s healthy, vegan and gluten free, as long as you use Tamari instead of Soy Sauce – either is great with it. Enjoy!
- Mung Beans (also known as bean sprouts)
- Kirby Cucumbers (I prefer these as they keep their crisp)
- Sesame Oil
- Touch of rice wine vinegar
- Soy Sauce or Tamari
- White or Black toasted sesame seeds
I blanch the sprouts then shock them, toss a little of this and that, and it all comes together. I’ll jot these details down and add them – instructions coming soon!