Bean sprout salad is a crisp, refreshing dish packed with flavor and nutrients. Perfect as a light appetizer, a healthy side, or a simple snack, this salad combines the crunchy goodness of fresh bean sprouts with vibrant vegetables and a tangy sesame dressing.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes with no cooking required.
- Healthy and Light: Low-calorie, nutrient-rich, and packed with fresh vegetables.
- Versatile: Easily customizable with your favorite vegetables or proteins.
- Perfect for Any Occasion: A refreshing side dish for summer barbecues or a quick, healthy snack.
How to Make Bean Sprout Salad
Creating this salad is as simple as tossing fresh ingredients together and drizzling them with a flavorful dressing. It’s a no-cook recipe that’s ready in minutes, making it ideal for any occasion.
Step-by-Step Instructions
1. Prepare Vegetables:
Rinse the bean sprouts thoroughly and pat them dry. Slice the carrot, cucumber, and green onions.
2. Make the Dressing:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
3. Combine Ingredients:
Place the bean sprouts, carrots, cucumber, and green onions in a large bowl.
4. Dress the Salad:
Pour the dressing over the salad and toss until evenly coated.
5. Garnish and Serve:
Sprinkle toasted sesame seeds on top and serve immediately.
Variations
- Spicy Bean Sprout Salad: Add sliced chili peppers or a dash of sriracha for heat.
- Protein-Packed: Toss in grilled chicken, shrimp, or tofu for a more filling meal.
- Asian-Inspired: Add a splash of fish sauce and fresh cilantro for a Southeast Asian twist.
- Crunchy Additions: Include chopped nuts like peanuts or almonds for extra texture.
Bean Sprout Salad
1cup
servings10
minutesIngredients
- Salad:
2 cups fresh bean sprouts
1 small carrot, julienned
½ cucumber, thinly sliced
2 green onions, sliced
1 tablespoon sesame seeds, toasted- Dressing:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon honey or maple syrup
½ teaspoon grated ginger
1 garlic clove, minced
Directions
- Prep Veggies: Rinse and dry bean sprouts. Slice carrots, cucumber, and green onions.
- Make Dressing: Whisk soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic
- Combine: Toss sprouts, veggies, and dressing in a bowl.
- Garnish: Sprinkle with toasted sesame seeds.
- Serve: Enjoy fresh and crisp!
FAQ
1. Can I prepare this salad in advance?
Yes! Keep the dressing separate and mix just before serving to maintain the crunch.
2. Are there substitutes for bean sprouts?
You can use shredded cabbage or thinly sliced snap peas as alternatives.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days, though it’s best eaten fresh.
4. Can I make it gluten-free?
Use tamari or a gluten-free soy sauce for a gluten-free version.
