Nộm Đậu Xanh

Nộm Đậu Xanh is a refreshing Vietnamese salad featuring mung beans tossed with aromatic herbs and a tangy dressing. This low-carb dish is perfect as a light side or appetizer, showcasing vibrant flavors and textures.

Ingredients

• Mung beans - 100 grams
• Carrot - 50 grams, julienned
• Cucumber - 50 grams, julienned
• Fresh mint leaves - 10 grams, chopped
• Fresh cilantro - 10 grams, chopped
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Garlic - 1 clove, minced
• Red chili - 1 small, sliced (optional)
• Black pepper - to taste
• Roasted peanuts - 20 grams, crushed (optional)

Steps

1. Rinse the mung beans under cold water and soak them in water for 2 hours.
2. Drain the soaked mung beans and steam them for about 15 minutes or until tender.
3. While the mung beans are steaming, prepare the vegetables by julienning the carrot and cucumber.
4. In a small bowl, mix the lime juice, fish sauce, minced garlic, and black pepper to create the dressing.
5. Once the mung beans are cooked and slightly cooled, combine them with the julienned carrot and cucumber in a mixing bowl.
6. Add the chopped mint, cilantro, and sliced red chili to the bowl.
7. Pour the dressing over the salad and toss gently to combine all ingredients.
8. Let the salad sit for 5 minutes to allow the flavors to meld before serving.
9. Top with crushed roasted peanuts before serving, if desired.

Nutrition

• Calories: 150
• Protein: 7 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from mung beans, promoting digestive health.
• Contains vitamins and antioxidants from fresh herbs and vegetables.

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