Sometimes I prepare to post a recipe and realise that it is for an ingredient that does not feature often in our collection of recipes over 12 years of posting on this blog (including some recipes from our blog that ran from 1995 to 2006). It is a surprise to find an ingredient not covered much in all of that time.
We do use Indian-style sprouts in some recipes – that is, the type of sprouts that are only just sprouted, with small little tails. But Mung Sprouts with long tails, Chinese style, feature hardly at all! So today we begin to remedy that.
The recipe is from Ottolenghi’s Plenty More and takes long Mung Sprouts and pairs them with, of all things, Umeboshi puree, edamame beans and radishes!! It really works, and is a terrific combination. This recipe is part of our project to cook more dishes from our Ottolenghi collection of books, and we are beginning with Plenty More.
The salty-sour Umeboshi puree, made from pickled plums, can be found in the Japanese section of larger supermarkets, in Japanese groceries and in health shops. If you can’t find Umeboshi puree, substitute pomegranate molasses.
Make more of the dressing, if you want: it’s so tangy and good that you’ll be tempted to douse this salad; failing that, it’ll keep in the fridge for other dishes in the days ahead.
Mung Sprout and Edamame Salad
20g sunflower seeds
20g flaked almonds
150g frozen edamame beans
15 medium radishes, sliced into 2mm-thick rounds
1 small kohlrabi or jicama, peeled and julienned
1 medium carrot, peeled and sliced thinly or julienned
120g mung bean sprouts
2 large ripe avocados, peeled and cut into 1.5cm dice
20g coriander leaves, torn or chopped
sea salt, to taste
1.5 tspn umeboshi puree
1 Tblspn rice-wine vinegar
1.5 Tblspn lime juice
1 Tblspn soy sauce
0.5 tspn Chinese Toasted Sesame Oil (not Indian sesame oil)
2 tspn caster sugar
1 small shallot, peeled and very finely chopped (leave a few slices for combining in the salad)
3 Tblspn sunflower oil
sea salt and white pepper
Heat the oven to 150C. Put the sunflower seeds and almonds on a small baking tray and roast for 15-20 minutes, until golden. Set aside to cool.
Put all the ingredients for the dressing in a small bowl, along with a third of a teaspoon of salt. Whisk to combine, then set aside.
Bring a medium pan of water to a boil, add the edamame beans, bring back to a boil, then drain at once and refresh in cold water. Shake well to dry.
Reserving some nuts for garnish, place all the salad ingredients in a large bowl. Pour on the dressing, mix to combine, and place on a platter. Scatter with the reserved nuts and serve.
recipe notes and alternatives
Add some coconut and kalonji seeds to the nuts, but watch them carefully as they are toasting.