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Mung Beans Sandwich with Coleslaw in Tofunaise Dressing

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Mung beans are very nutritious, but mostly we just use them either as a base for soups or for their sprouts as salads, when in fact, the ingredient is very versatile and so easy to cook.

In Chinese cuisine, mung beans are valued for their starch, which is made into transparent noodles and used in a variety of dishes ranging from salads to soups, and even as a main dish.

The beans are very nutritious. Around 25 percent of a mung bean’s weight is protein. Aside from that, the USDA reports that a serving of mung beans (around one cup or 207 gms, raw) contain large quantities of folate, magnesium, manganese, thiamin, and vitamin K, as well as considerable amounts of vitamin C, A, E, and other vitamins and minerals.


For this mung bean sandwich I used raw mung beans soaked overnight and then processed with a small amount of water. I then added salt and some of my favorite spices like black pepper, turmeric, chili powder, garam masala, and asafoetida into the mixture. A tablespoon or two of cornstarch would give some stability to the patty during cooking.

You may wish to use other spices depending on your taste; for example if you are into Italian food you can choose to use basil leaves, garlic, oregano, or rosemary leaves. Or if you want it Mexican, then some chipotle, cumin, oregano, and a dash of epazote should do the trick.

For texture and taste you can add slices of cabbage or any favorite vegetable, like carrots, or even bell peppers.

With a little oil, fry the mixture, forming patties out of it. Once both sides are lightly browned, take them out of the pan and set aside.

For the coleslaw, first make the tofunaise by blending together a block of tofu (around 250 gms), a tablespoon of prepared mustard, a tablespoon of white vinegar, a tablespoon of lemon juice, a teaspoon of salt, and some honey to taste. You can also add a tablespoon or two of olive oil for a smoother mixture.

Toss the julienned cabbage into the mixture and you have your coleslaw.

Assemble the mung bean patty and the coleslaw between two slices of the bread of your choice with slices of cucumber and tomatoes.

There are no exact measurements for this recipe. The amount of salt and spices added into the mung bean mixture would depend on your taste. To make sure that the taste is to your liking, fry a small amount of the mung bean mixture first before doing the whole batch.

As an alternative, you may also want to boil the mung beans in coconut milk together with your spices. This would give you a more flavorful patty with a softer texture.

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About Ritche T. Salgado

  • joel

    I do like eating healthy food. While the pictures are not the most appealing I’ve learned not to turn down something new just on looks alone.