Healthy Bean sprout salad features 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.
Bean Sprout Salad
As someone who loves quick, fresh, and flavorful dishes, I’m excited to share this healthy Asian-style bean sprout salad with you.
It’s packed with crunchy veggies and tossed in a vibrant soy-sesame dressing that’s perfect for summer meals.
We love healthy side dishes like chickpea kale salad, broccoli salad, and beet salad. This salad also pairs well with garlic butter salmon and baked chicken parmesan.
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Ingredients to Make Bean Sprout Salad
- Mung bean sprouts- use those that are bright white or pale yellow with a firm and crunchy texture.
- Cucumber- is so refreshing and will help keep the salad from drying out with its high water content.
- Spring onion - also known as green onions or scallions. Adds a fresh, zesty bite.
- Red bell pepper - provides a sweet crunch and a splash of color.
- Sesame seeds - to give the salad a nutty flavor. Use toasted sesame seeds for a more pronounced taste.
- Cashew nuts- add a savory crunch to the salad.
For the dressing:
- Garlic cloves - to provide a strong aromatic punch.
- Lemon juice- use fresh for optimal flavor.
- Soy sauce - full of umami goodness!
- Sesame oil - this will give the salad that flavourful, oriental taste!
- Brown sugar- to balance the savory and tangy flavors.
- Salt and pepper- to taste.
- Pinch of chili flakes- this is optional if you want to give the salad a nice zing.
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📋 You can find the full ingredient list in the Recipe Card below the article.
Tips when Making Crunchy Bean Sprout Salad
- For extra fresh and crisp bean sprouts, rinse and drain them, then chill for at least an hour before using them. If you do not have time to refrigerate, submerge the sprouts in cold water for a few minutes.
- Use toasted sesame oil. If you want a more intense sesame taste.
- Taste the dressing and adjust the seasoning as needed. You can add more soy sauce for saltiness, more lemon juice for acidity, or more sugar for sweetness.
- Use other nuts. In addition to cashews, you can also use chopped peanuts (classic!), crushed almonds, or macadamia nuts.
How To Make Bean Sprout Salad with Soy Sauce Dressing
- Blanch the Bean Sprouts: Boil a pot of water, add the bean sprouts, and let them sit for 1 minute. Transfer to a colander and drain immediately. Gently squeeze out excess water to keep the sprouts crisp.
- Add the Vegetables: Chop the vegetables and place them into a large bowl then add bean sprouts.
- Make the dressing and combine. Whisk together the dressing ingredients, then pour it over the salad. Toss everything until the salad is evenly coated with the dressing.
- Garnish and serve. Divide the salad into serving bowls and top with chopped cashew nuts and spring onions. Serve immediately.
*This healthy bean sprout recipe Makes about 2-3 portions
What to Serve with Mung Bean Salad
This delicious and easy salad is perfect for serving on the side with sweet chili shrimp, sweet and sour chicken, and bang bang chicken skewers.
Similar to the Korean dish Sookju Namul, this salad goes well with bibimbap, Korean braised potatoes, and spicy cucumber salad.
It's also a great addition to a Korean food spread, complementing other banchan like kimchi, white rice, and stir-fried vegetables.
Julia's Tip
Mix things up by adding your favorite veggies like cabbage, leaves, bok choy, fresh herbs, radishes, and chives.
How to Store Bean Sprout Salad
I like the flavor and texture of this salad when served fresh on the same day! Store leftovers in the refrigerator and consumed within 2 to 3 days.
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Recipe Card
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
- Add the bean sprouts to a bowl and pour boiled water over them. Let them soak for 1 minute, and then immediately strain and drain well. They will decrease in size a bit, and the water will help them remain fresh and crunchy.4 cup mung bean sprouts
- Then, transfer them to a mixing bowl. Cut the vegetables and throw them into the same bowl.1 cucumber, 1 oz spring onion, ½ red bell pepper
- For the dressing, simply mix all the ingredients and pour over the salad. Toss to coat until the salad is evenly covered in the dressing.2 garlic cloves, 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
- Transfer the salad to serving bowls and garnish with chopped cashew nuts and spring onion. Makes about 2 to 3 portions1 teaspoon sesame seeds, 8-12 cashew nuts
- 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.
Frequently Asked Questions
No, because soy sauce usually contains wheat. Use a gluten-free brand if needed.
Yes, soybean sprouts can be used as a substitute, but they have a slightly different flavor and texture. Adjust the blanching time to 2 minutes since they are thicker and may require more cooking.
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