Korean Bean Sprout Salad recipe

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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

Nutrition Info

75.9 calories
carbohydrate: 9 g
cholesterol: : -
fat: 4 g
fiber: 2.2 g
protein: 3.3 g
saturatedFat: 0.6 g
servingSize: -
sodium: 693.8 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse bean sprouts in cold water and discard any bad sprouts.

  2. 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.

  3. Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.

  4. 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.

Recipe Yield

4 servings

Recipe Note

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

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