Go Back
–+ servings
Healthy Bean Sprout Salad
Julia

Mung Bean Sprout Salad

5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 large portions
Course: Appetizer
Cuisine: Asian
Ingredients Method Notes

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

Method
 

  1. 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
  2. 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
  3. 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
  4. Transfer the salad to serving bowls and garnish with chopped cashew nuts and spring onion. Makes about 2 to 3 portions
    1 teaspoon sesame seeds, 8-12 cashew nuts
  5. Enjoy!

Notes

 It is best when consumed fresh. However, leftovers can be stored in the refrigerator and consumed within 2 to 3 days.

Tried this recipe?

Let us know how it was!