Go Back
–+ servings
side view of kale salad with mung beans and seared carrots
Print Recipe
5 from 1 vote

Kale Salad Recipe with Mung Bean Sprouts, Seared Carrots & Chili Lime Sesame Dressing

This vegan kale salad recipe features sauteed Mung Bean Sprouts and Seared Carrots all tossed in a sweet and spicy Chili Lime Dressing! A perfect healthy side dish or lunch! Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain, yeast, nut.
Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain, yeast, nut
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Side
Cuisine: American
Keyword: kale salad recipe, mung bean sprouts salad, sprouted bean salad
Servings: 2
Author: Vegan Richa

Ingredients

Chili Lime Sesame Dressing:

  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon Maple syrup more for sweeter
  • 2 teaspoons sesame oil
  • 2 teaspoons lime juice
  • 1 teaspoon chili flakes
  • a generous dash of cayenne pepper or red chili powder
  • 1 garlic clove minced
  • 1 teaspoon minced ginger
  • salt + pepper
  • a generous dash of lime zest

Salad:

  • Kale destemmed, chopped
  • 1.5 cups Mung bean sprouts
  • Sliced Carrots
  • Chili Lime Sesame dressing to taste
  • Sesame seeds for garnish
US Customary - Metric

Instructions

Dressing:

  • Mix everything listed under dressing. Taste and adjust salt, sweet and spice. Let sit for 15 minutes if possible or so for the flavors to all gel together.

To Sprout Mung Beans at home:

  • Wash and soak the dry Mung Beans for 4-6 hours. Drain, rinse and keep the bowl covered by a damp towel. Rinse every 6-8 hours until preferred sprout length. The pictured sprouts are 2 day old.

Salad:

  • Cook the Mung bean sprouts. In a large pan, add a teaspoon of oil and heat on medium. Add the sprouts when the oil is hot, and mix well. Season with a little salt and pepper, cover and cook on medium heat for 3-4 minutes.
  • Or you can serve the sprouts raw.
  • Massage the kale in a little olive oil for a few minutes.
  • Or blanch for 2 minutes in hot water. I usually blanch mine. Or use other greens of choice.

Sear the sliced carrots:

  • In a large pan, add 2 teaspoons of oil and heat on high. Add sliced carrots when hot. Cook until some edges are browned. I also cooked up some of the carrot greens with the carrots to serve in the salad.
  • In a bowl, add Kale, Sprouts, seared carrots(and optional carrot greens).
  • Add the dressing and toss well.
  • Top with sesame seeds or crushed peanuts.

Notes

  • Kale stems are tough and fibrous. Make sure you remove them. You can slice them out or rip them out.
  • A great way to make kale more tender without having to cook it is to massage it. Season those leaves with a pinch of salt and a squeeze of lemon juice, olive oil or white vinegar. Start massaging it with your hands. Don't overdo it. Over-massaged kale loses that texture and gets mushy. Simply rub the kale leaves together between your fingers until the leaves just start to wilt. Done.
  • Alternatively,  blanch the kale for 2 minutes in hot water.
  • Leftover sprouted mung bean salad makes for a great vegan wrap filling the next day. Add some Daiya pepper jack and cilantro warmed it up to melt the cheese and yum. 
  • If you are allergic to sesame, use any other oil you enjoy and leave out the sesame seeds for decoration.
  • Leave out the chili if you are sharing this meal with little ones. 
  • Not a fan of kale? Or use other greens of choice.

Nutrition

Serving: 1/2 | Calories: 259.74kcal | Carbohydrates: 33.68g | Protein: 8.25g | Fat: 13.04g | Saturated Fat: 1.8g | Sodium: 145.09mg | Potassium: 1042.07mg | Fiber: 5.17g | Sugar: 15.19g | Vitamin A: 30717.77IU | Vitamin C: 140.06mg | Calcium: 221.8mg | Iron: 2.87mg