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Pickled Carrot and Mung Bean Salad

This carrot and mung bean salad is bright and vibrant with the Indian Influenced pickled carrots and red onions.

Portrait close up image of a carrot and mung bean salad with pickled carrot ribbons and red onions on a black plate

Indian Influenced Bean Salad.

This wonderful salad is almost Indian in influence. Heady with spices from the Indian subcontinent brightened up with some light quick pickled carrots and red onions.

Mung beans are a staple of Indian food and we all probably eat them more than we think… You know those bean sprouts you throw into a stir fry?

There is a very reasonable chance that they started off life as a Mung bean.

They are often overlooked as a stand-alone ingredient and mainly used in Dhals.

But they have the most incredible texture and when dressed after being freshly cooked carry flavour really well!

I even fry them up as a crispy topping for my Aloo Gobi Recipe!

Portrait image of a carrot and mung bean salad with pickled carrot ribbons and red onions on a black plate

How Do You Cook Dried Mung Beans?

Mung beans are simple to cook, you just have to soak them for 4-5 hours, you can of course soak for longer.

Then it is just a case of bringing to a boil and simmering for 20 minutes or so.

They do have very little flavour of their own.

They are earthy and have a wonderful texture, but when it comes to flavour don’t expect to have your socks blown off.

What you need to do is add flavour when they are still hot as they then act like a sponge

So drain them and whilst they are piping hot add in your flavours. They will be delicious and they cost pennies to buy.

Portrait image of a carrot and mung bean salad with pickled carrot ribbons on a textured black plate

Recipe Hints and Serving Suggestions.

Like all beans mung beans have a shelf life. So if you are reading this recipe with the vague notion that you have some mung beans you purchased in 2004 that you need to use up then beware!

No matter how you store them once beans are gone they will never cook!

Unfortunately, there is no way to check or test when your beans are knackered.

As a result, I always stick a date when I bought a packet of beans and throw them away 6 months later.

Yes potentially wasteful, but nowhere near as wasteful as soaking the bloody things overnight and then the energy of cooking them.

Yes, boys and girls, I have done this far too often!

As for serving this salad then go to town, it is really versatile. I actually often take it on a picnic because it is fantastic. I have even used it as a topping for a burger.

However, as a side salad, it goes really well with my Indian spiced roast chicken legs.

But if you wanted to keep it meat-free then serve it with the paneer from my panner matar recipe it works wonderfully.

Square image of a carrot and mung bean salad with pickled carrot ribbons and red onions on a black plate
Yield: 2 Servings

Indian Influenced Mung Bean Salad Recipe

Prep Time: 5 minutes
Cook Time: 45 minutes
Soaking Time: 4 hours
Total Time: 4 hours 50 minutes

This mung bean salad is light, bright and zingy in flavour thanks to pickled carrots and red onion. It also gets a hint of the exotic with some fantastic Indian spicing!


  • 150 g (2/3 Cup) Dried Mung Beans
  • 1 Bay Leaf
  • 6 Cardamom Pods
  • 2 Cloves
  • 1 Cinnamon Sitck
  • 2 Medium Carrots
  • 50 g (1/3 Cup) Red Onion
  • 125 ml (1/2 Cup) White Wine Vinegar
  • 125ml (1/2 Cup) Water
  • 1 Tbsp Sugar
  • 1 Tsp Fennel Seeds
  • 1 Tbsp Dried Fenugreek
  • 1 1/2 Tsp Sea Salt
  • 2 Cloves Garlic
  • 1/2 Tsp Dried Chilli Flakes
  • 10 g (1/4 Cup) Coriander
  • 2 Tbsp Olive Oil


  1. Soak the mung beans in cold water for at least 4 hours.
  2. Shred the carrots into ribbons with a vegetable peeler and place in a bowl.
  3. Finely slice the red onion and place in a bowl with the carrot.
  4. Place the vinegar, sugar, fennel seeds, fenugreek and 1 tsp salt and heat until it comes to a boil.
  5. Pour this mix over the carrots and red onion, mix and allow to cool.
  6. Bring the mung beans to a boil in unsalted water.
  7. Reduce the heat to a simmer, add in the bay leaves, cardamom pods, cloves, and cinnamon stick then cook for around 20 minutes or until cooked.
  8. Mash the garlic and mix with the olive oil and chili flakes and set aside.
  9. When the mung beans are cooked drain, remove the "seeds" and place in a bowl.
  10. Whilst the mung beans are still hot add the oil and garlic mix and the pickled carrot and red onion.
  11. Mix and add in some of the pickling liquid, do this to your taste
  12. Now add salt to taste starting with the remaining half teaspoon remembering that if you are serving this cold you will need more salt than if you were serving this warm.
  13. Allow the mung beans to sit and soak up the flavour for 5-10 minutes.
  14. Whilst this is resting chop your coriander and stir through the mung bean salad before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 465Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 632mgCarbohydrates: 65gFiber: 17gSugar: 14gProtein: 20g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Tuesday 25th of June 2019

Yum looks great. Does the salad stay fresh if I make it a day in advance?

Brian Jones

Wednesday 26th of June 2019

Yes, it would be fine to eat the day after although the onions and carrots will have a little less of a bite and the flavour profiles may shift a little but still tasty.

Rajinder Singh

Thursday 28th of March 2019

Such a delicious dish it is.

Brian Jones

Thursday 28th of March 2019

Thank you


Monday 27th of August 2018

I've never tried mung beans before. This looks like a great recipe to try! I always try to buy my spices in small 1 oz. packages so they don't gets tale. I also store them in airtight containers so hopefully they hold their freshness longer.

Brian Jones

Thursday 30th of August 2018

You must give them a try, I think I mentioned in the post that they are one of a few sources of bean sprouts, but they make a great bean base for a salad and are fab in curries.

Bintu | Recipes From A Pantry

Monday 27th of August 2018

Such a colourful and tasty looking salad! I definitely need to start putting mung beans in more of my dishes.

Brian Jones

Thursday 30th of August 2018

They are a great bean with a fab texture and they carry flavour so well when hot.

Tania | Fit Foodie Nutter

Monday 27th of August 2018

Wow Brian, this salad looks so colourful and so nourishing! Really love your styling and photography.

Brian Jones

Thursday 30th of August 2018

Thanks tania.

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