Bean Sprout Salad is a light, refreshing dish bursting with crisp textures and tangy flavors. This simple yet vibrant salad pairs crunchy bean sprouts with a mix of fresh vegetables, all tossed in a savory Asian-inspired dressing. It’s a perfect side dish for grilled meats, stir-fries, or as a standalone light meal. Packed with nutrients and ready in minutes, this salad is a great way to bring a healthy and flavorful touch to your table.
Ingredients:
- 2 cups fresh bean sprouts
- 1 medium cucumber, julienned or thinly sliced
- 1 medium carrot, julienned or grated
- 1/4 cup red bell pepper, thinly sliced (optional)
- 2 green onions, thinly sliced
- 2 tbsp fresh cilantro leaves, chopped
- 1 tbsp toasted sesame seeds
For the Dressing:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey or sugar
- 1 garlic clove, minced
- 1/2 tsp grated ginger
- 1/4 tsp red pepper flakes (optional)
Instructions:
- Prepare the Vegetables: Rinse the bean sprouts thoroughly under cold water and drain well. In a large bowl, combine the bean sprouts, cucumber, carrot, red bell pepper (if using), green onions, and cilantro.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes (if using).
- Toss the Salad: Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
- Garnish and Serve: Sprinkle the salad with toasted sesame seeds before serving. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
This Bean Sprout Salad is crisp, refreshing, and bursting with flavor, making it an easy and delicious addition to any meal!
