Asian Cuisine

Bean Sprout Salad Recipe- Asian Special

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Bean Sprout Salad Recipe- Asian Special

This Bean Sprout Salad Recipe showcases the natural crunch of mung bean sprouts, combined with julienned carrots, cucumbers, and fresh herbs. Tossed in a tangy sesame dressing, it’s a refreshing no-cook recipe that’s perfect as an Asian side dish or light appetizer. Ready in just 10 minutes, this salad offers a burst of flavor and texture in every bite.

  • Prep Time10 min
  • Total Time10 min

For the Salad:

  • 2 cups fresh bean sprouts (mung bean sprouts)
  • 1 small carrot, julienned
  • 1 small cucumber, thinly sliced or julienned
  • 2 tablespoons chopped fresh coriander (cilantro)
  • 2 tablespoons chopped scallions or spring onions
  • 1 small red chili, finely sliced (optional)
  • 1 tablespoon toasted sesame seeds (optional)

For the Dressing:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar or honey
  • 1/2 teaspoon grated fresh ginger
  • 1 small garlic clove, minced

Prepare the Vegetables:

1

Rinse the bean sprouts thoroughly and drain well.

2

Julienne the carrot and cucumber.

3

Slice the scallions and chili.

4

Combine the bean sprouts, carrot, cucumber, scallions, coriander, and chili in a large mixing bowl.

Make the Dressing:

5

In a small bowl, whisk together soy sauce, rice vinegar (or lime juice), sesame oil, sugar or honey, grated ginger, and minced garlic until the sugar dissolves.

Toss the Salad:

6

Pour the dressing over the bean sprout mixture.

7

Toss gently until all ingredients are well-coated.

8

Let the salad sit for 5 minutes to absorb flavors.

Serve:

9

Transfer the salad to a serving dish.

10

Sprinkle with toasted sesame seeds for added crunch.

11

Serve immediately for best texture and freshness.

Recipe Notes :

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