Bean Sprout Salad
User Reviews
4.8
Bean Sprout Salad
Description
The Bean Sprout Salad includes fresh bean sprouts quickly boiled for just over a minute to soften slightly but retain crunch. The salad dressing blends toasted sesame oil, soy sauce, minced garlic, and kosher salt, creating a savory and aromatic flavor profile. Toasted white sesame seeds, optionally ground partially for texture, add a nutty component. Thinly sliced green onions bring a mild fresh sharpness.
This salad works well as a light side dish or appetizer, complementing heavier or richer entrees and providing a crisp, clean contrast on the plate. It highlights the natural freshness of bean sprouts enhanced by Asian-style seasonings.
Removing any brown or stringy parts from the sprouts improves overall flavor and texture, especially if eaten raw or lightly seasoned. The brief cooking time is important to maintain the ideal crisp-tender texture. Adjust salt carefully to taste using kosher salt.
Ingredients
- 9–12 oz bean sprout 1 bag; either with or without the sprouted bean attached
- 1 green onion or scallion
For the Seasonings
- 1 Tbsp white sesame seeds toasted
- 1 clove garlic
- 1–1½ Tbsp sesame oil toasted
- ½ Tbsp soy sauce
- ¼–½ tsp kosher salt use less salt to start, Diamond Crystal brand
Instructions
- Gather all the ingredients. Bring a medium pot of water to a boil on medium heat.
To Prepare the Ingredients
- Combine 1 clove garlic (minced; I use a garlic press to crush it), 1–1½ Tbsp toasted sesame oil, ½ Tbsp soy sauce, and ¼–½ tsp Diamond Crystal kosher salt. Mix well and set aside.
- Cut 1 green onion/scallion into thin slices.
- Optional: Grind 1 Tbsp toasted white sesame seeds in a mortar and pestle, leaving some unground for a texture.
- Optional: Remove the brown parts and stringy roots from 9–12 oz bean sprouts. The sprouts taste much better this way, and I recommend doing this extra step when you eat bean sprouts raw and/or lightly seasoned.
To Cook the Bean Sprouts
- Rinse the bean sprouts under cold water and drain well. Once the water is boiling, add them to the pot.
- Cook for 1–1½ minutes. Strain through a colander, shake off excess liquid, and drain well.
To Season the Bean Sprouts
- While the bean sprouts are still hot, add them to the bowl with seasonings. Combine well and taste to see if you need to adjust the seasonings. Here, I added a bit of salt.
- Add the sliced green onion and (ground) sesame seeds and toss to combine. Serve chilled or at room temperature.
To Store
- Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days, although it‘s best enjoyed sooner.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 389mg | 16% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 18mg | 20% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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