Mung bean is one of the best beans for our physical well-being, nourishing you from the inside out. It contains Protein, Carbohydrates, Vitamin C, Vitamin K, Magnesium, as well as Copper. In Nepal, we eat mung bean dal but we do not have a culture to eat mung bean sprout salad. This salad is not the traditional Nepali style but something I learned during my stay in the United States. They are common in Thai, Vietnamese, Korean and other Asian dishes. Personally, I like the fresh and juicy taste of the sprout itself so I add them in noodles or salads.
Make sure you soak them in warm water around a minute because the sprouts grow in warm, moist conditions and have a high risk of bacterial contamination otherwise.