ASIAN BEAN SPROUT SALAD RECIPES

KOREAN BEAN SPROUT SALAD RECIPE | ALLRECIPES

Korean Bean Sprout Salad Recipe | Allrecipes image

This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.

Provided by Ann

Categories Salad Vegetable Salad Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

12?¾ ounces fresh mung bean sprouts
6 cups water
1 teaspoon salt
1 cup finely shredded sui choy (Napa cabbage)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil, or more to taste
2 teaspoons white sugar
1 teaspoon toasted sesame seeds
1 teaspoon fish sauce
½ teaspoon minced garlic
2 tablespoons grated carrot
1 green onion, finely chopped, or more to taste

Steps:

Rinse bean sprouts in cold water and discard any bad sprouts.
Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

Nutrition Facts : Calories 75.9 calories, CarbohydrateContent 9 g, FatContent 4 g, FiberContent 2.2 g, ProteinContent 3.3 g, SaturatedFatContent 0.6 g, SodiumContent 693.8 mg, SugarContent 6.4 g

JAPANESE CUCUMBER & BEAN SPROUT SALAD RECIPE - FOOD.COM

Japanese Cucumber & Bean Sprout Salad Recipe - Food.com image

I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 -2 cucumber, peeled, thinly sliced
2 cups bean sprouts (must be fresh, not canned)
1 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup soy sauce (may use lite)
1/4 teaspoon hot sauce (i use Siriacha)
1/8 teaspoon dry mustard
1 teaspoon grated fresh gingerroot
2 teaspoons honey
2 tablespoons toasted sesame seeds

Steps:

Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.

Nutrition Facts : Calories 298.6, FatContent 20.9, SaturatedFatContent 3, CholesterolContent 0, SodiumContent 3200.4, CarbohydrateContent 23.3, FiberContent 5, SugarContent 13.2, ProteinContent 10.4

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