Bean Sprout Salad
This Bean Sprout Salad is crunchy, refreshing, and full of delicious Korean-inspired flavor. Tender-crisp bean sprouts are tossed with garlic, green onion, soy sauce, sesame oil, and toasted sesame seeds for an easy side dish that tastes amazing cold. This quick stovetop recipe is ready in just minutes and is perfect for serving with rice, noodles, or your favorite Asian-style dinner.
Servings: 4
Calories: 77kcal
Ingredients
- 1 pound bean sprouts rinsed and drained
- 6 cups water
- 1/2 tbsp salt
- 1 green onion stalk chopped
- 2 garlic cloves finely minced
- 1/2 tbsp soy sauce
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tbsp toasted sesame seeds crushed
- 1 tbsp sesame oil
Instructions
- Add 6 cups of water and 1/2 tablespoon of salt to a medium pot and bring to a boil over medium-high heat.
- Add the rinsed bean sprouts to the boiling water and cook for 1 to 2 minutes, until tender but still crisp.
- Drain the bean sprouts in a colander, then gently pat them dry with paper towels to remove excess water.
- In a large mixing bowl, combine the green onion, garlic, soy sauce, sugar, 1/2 teaspoon salt, black pepper, crushed toasted sesame seeds, and sesame oil.
- Add the drained bean sprouts to the bowl and toss until they are evenly coated in the seasoning.
- Serve cold and enjoy.
Notes
- For a spicy version, add 1 teaspoon of gochugaru to the seasoning mixture.
- This salad tastes best chilled, so it is a great make-ahead side dish.
Nutrition
Calories: 77kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1314mg | Potassium: 195mg | Fiber: 2g | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 1mg