Korean · Lunch
Bean Sprout Salad
A cold Korean side salad of blanched mung bean sprouts dressed with sesame oil, garlic, scallion and rice vinegar, finished with toasted sesame seeds and a pinch of salt. Crisp, nutty and lightly savory, it is served chilled as banchan alongside rice or grilled dishes.
$2
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
102Calories
4.9gProtein
5.7gFat
11gCarbs
6.8gSugar
3.6gFiber
1196mgSodium
0mgChol
0.9gSat Fat
303mgPotassium
64mgCalcium
1.3mgIron
0mcgVitamin B12
12mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
herb-salt
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim tails from bean sprouts, rinse in cold water, mince garlic, and thinly slice scallion.
2
Boil
Blanch sprouts in boiling water over high heat for 2 minutes until translucent and crisp-tender; drain well.
3
Toss
Combine drained sprouts with garlic, scallion, sesame oil, salt, and rice vinegar; toss until evenly coated.
4
Plate
Mound salad onto a plate and scatter toasted sesame seeds over top; serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g bean sprouts
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp salt
- 1 tsp1 tsp rice vinegar
