5.0 from 54 votes
Bean Sprout Salad
Bean Sprout Salad is a fresh, crisp salad made with an Asian-inspired dressing!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 4
Calories: 121 kcal
Course:
Side Dish , Salad , Appetizer , Condiments
Cuisine:
American
Ingredients
- 3 cups bean sprouts washed and drained
- 2 cups shredded napa cabbage or green cabbage, shredded
- 1 carrot julienned or shredded
- 2 tablespoons chopped fresh cilantro extra for garnish if desired
- 1 green onion finely sliced
- 2 tablespoons crushed peanuts for garnish
Dressing
- ¼ teaspoon grated fresh ginger
- ½ teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey or to taste
- 1 tablespoon vegetable oil
- 1 ½ tablespoons rice vinegar
Instructions
- Whisk dressing ingredients in a small bowl.
- Combine bean sprouts, cabbage, carrots, and cilantro in a large bowl.
- Add dressing and toss to combine. Chill 1 hour, stirring occasionally.
- Top with green onion and peanuts for serving.
Cup of Yum
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Refresh flavors before eating by mixing in fresh cilantro!
Nutrition Information
Calories
121
(6%)
Carbohydrates
9g
(3%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
42mg
(2%)
Potassium
293mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2728IU
(55%)
Vitamin C
22mg
(24%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 121
% Daily Value*
| Calories | 121 | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 42mg | 2% |
| Potassium | 293mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2728IU | 55% |
| Vitamin C | 22mg | 24% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.