You can get a bag of bean sprouts (or mung bean sprouts) at your local grocery store, although some don't carry it. They contain high levels of Vitamin C, folate (which is good for eye health), and Vitamin K (good for the heart). Bean sprouts are filled with fiber and virtually fat-free, which is why they’re a filling, healthy option. You can find bean sprouts (sometimes known as mung bean sprouts) at most grocery stores or specialty markets. Literally takes about 15 minutes for a healthy, summery side dish. It will stay fresh for up to 2 days.Ever been served a bean sprouts salad in a Japanese restaurant while waiting for sushi at the sushi bar? If not, then you're missing out! This Japanese Bean Sprouts Salad is so easy and quick to prepare. Store leftovers in an airtight container in the fridge. Spicy – add toasted chili oil, Sriracha, or Samabal Oelek for a spicy twist.īean Sprout Salad tasted best when fresh, but can be made up to a few hours in advance and stored in the refrigerator.Sesame – sprinkle with toasted sesame seeds.Pepper Twist – use Sichuan pepper instead of black pepper.Arrange bean sprouts in a bowl, top it with sliced scallion and chili pepper.Mix all dressing ingredients in a small bowl.Dry bean sprouts in a clean towel or squeeze out excess water using your hands (to prevent the dressing from getting too watery).Immediately drain over a sieve, rinse under cold water, and drain. Add bean sprouts and blanch for one minute. Bring a pot of water and ½ tsp salt to a boil.This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉 Dressing: soy sauce, rice vinegar (or lime juice), sesame oil, maple syrup (or sugar), pepper, ginger, garlic → If you don’t like or can’t tolerate garlic, omit it.
#Bean sprout salad free#
Feel free to remove the core and seeds beforehand to make it a little less spicy. A mild red chili pepper makes for a great color combination. Scallion & Chili Pepper → I use only the green part of the scallion for this recipe, but feel free to use the white part too (or store it in the fridge and use it for another recipe).Mung Bean Sprouts → They should be as fresh as possible!.They are very often used in Asian cuisine, such as Pad Thai, Spring Rolls, or stir-fry dishes.
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It comes in at a measly 62 calories per serving! 🥳īean sprouts are sprouts of the mung bean and are very healthy, rich in vitamin C, and low in calories. You can serve this bean sprout salad as an appetizer or as a side dish to any Asian dish. This way they become beautifully transparent, a bit softer, but still keep their crunchy texture. The bean sprout salad tastes best if you cook the bean sprouts briefly in a large pot of water for one minute. You only need a few ingredients and a few minutes of your time.
#Bean sprout salad how to#
Jump to:Ĭrispy, fresh, light, low-calorie, low-carb, vegan, gluten-free, delicious, and made in no time – just to name a few! Let me show you how to make the most delicious mung bean sprout salad at home, just as you know it from the Asian restaurant (only better – since it’s homemade 😉 ). Bean Sprout Salad with crispy bean sprouts, green onions, chili pepper, and a tangy Asian dressing! This simple Asian salad makes a perfect low-calorie side dish to any Asian dish.
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