Healthy Bean sprout salad has fresh crisp bean sprouts, cucumber, red bell pepper, and cashew nuts tossed in a zesty soy-sesame dressing. This simple summer salad will take only a few minutes to whip up.
We love healthy salads like chickpea kale salad with lemon tahini dressing, broccoli salad, and beet salad with feta. It pairs well with garlic butter salmon and baked chicken parmesan.
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Ingredients
- Mung bean sprouts- use those that are bright white or pale yellow in color with a firm and crisp texture.
- Cucumber
- Spring onion
- Red bell pepper
- Sesame seeds
- Cashew nuts- add a savory and nutty crunch to the salad.
For the dressing:
- Garlic cloves
- Lemon juice- use fresh for optimal flavor.
- Soy sauce
- Sesame oil
- Brown sugar
- Salt and pepper-to taste
- Pinch of chili flakes- this is optional, if you want to give the salad a kick of heat.
Step by step photos can be found below the recipe card.
Step by step photos can be found below the recipe card.
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Tips
- For extra fresh and crisp bean sprouts. Rinse and drain the bean sprouts and refrigerate for at least an hour before using them.
- Customize. Get creative, and mix things up by adding your favorite veggies like cabbage, leaves, bok choy, fresh herbs, and others.
- Use other nuts. Aside from cashew, you can also use chopped peanuts (classic!), crushed almonds, or macadamia nuts.
Storing Instructions
Bean sprout salad is best when consumed fresh. However, leftovers can be stored in the refrigerator and consumed within 2 to 3 days.
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Recipe
Mung Bean Sprout Salad
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INGREDIENTS
- 4 cup mung bean sprouts
- 1 cucumber, small, cut into strips
- 1 oz spring onion, chopped
- ½ red bell pepper, cut into strips
- 1 teaspoon sesame seeds
- 8-12 cashew nuts, chopped
DRESSING
- 2 garlic cloves, small
- 1 teaspoon lemon juice
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- salt and pepper to taste
- Pinch of chili flakes
INSTRUCTIONS
- In a bowl add sprouts and pour boiled water all over them. Keep them in water for 1 minute and then immediately strain. They will decrease in size a bit and water will help them to remain fresh and crunchy.
- Then, transfer them to a mixing bowl. Cut the vegetables and throw them into the same bowl.
- For the dressing, simply mix all the ingredients and pour over the salad. Mix to combine until the salad is evenly covered in the dressing.
- Transfer the salad to serving bowls and garnish with chopped cashew nuts and spring onion. Makes about 2-3 portions
- Enjoy!
NOTES
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Step-by-Step Instructions
- Prepare the mung bean sprouts. In a bowl add sprouts and pour boiled water all over them. Keep them in water for 1 minute and then immediately strain. They will decrease in size a bit and water will help them to remain fresh and crunchy
- Add the rest of the veggies. Transfer them to a mixing bowl. Cut the vegetables and throw them into the same bowl.
- Make the dressing and combine. Mix all the ingredients and pour over the salad. Mix to combine until the salad is evenly covered in the dressing.
- Garnish and serve. Transfer the salad to serving bowls and garnish with chopped cashew nuts and spring onion.
*This healthy bean sprout recipe Makes about 2-3 portions
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