Mung Bean Sprout Salad
This Bean Sprout Salad with homemade soy-sesame dressing is the perfect summer side dish. It is easy to make at home using nutritious veggies, nuts, and sesame seeds.
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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
It is best when consumed fresh. However, leftovers can be stored in the refrigerator and consumed within 2 to 3 days.
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