Healthy Bean sprout salad has fresh crisp bean sprouts, cucumber, and red bell pepper, cashew nuts tossed in a zesty soy-sesame dressing.
This salad doesn’t look like your typical salad with plenty of green leaves and veggies. But let me tell you, sprouts themselves are extremely nutritious and even better if they are homegrown.
You can find lots of materials on the internet on how to grow your own bean sprout, that’s not that difficult at all!
Bean Sprouts are packed with nutrients and therefore it is a good idea to include them in your recipes at least 2 times per week. They are very low in calories, rich in protein and vitamin C. After eating a bowl of salad with sprouts you’ll feel full for a longer time, which makes it great for weight loss.
Moreover, this simple salad will take you only a few minutes to whip up, is juicy and crunchy inside and it’s fresh taste makes it perfect for a summer salad.
But I wouldn’t limit myself and as long as you have the fresh ingredients you can make this salad any other season too.
Healthy Bean Sprout Salad Recipe
The listed ingredients are just a guide for you to get started. So get creative, and mix things up by adding your favorite veggies like cabbage, leaves, bok choy, fresh herbs and others.
If you are not in a hurry, rinse and drain your bean sprouts and refrigerate at least an hour before using them in the recipe. This process makes them taste extra fresh and crisp.
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
Cashew nuts taste delicious in this recipe but other nuts are welcome too: chopped peanuts (classic!), crushed almonds or macadamia nuts.
How to make Bean Sprout Salad
- 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.
- This healthy bean sprout recipe Makes about 2-3 portions
Enjoy!
Healthy Bean Sprout Salad
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
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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