Go Back
+ servings
Healthy Bean Sprout Salad

Healthy Bean Sprout Salad

Julia | The Yummy Bowl
Healthy Bean sprout salad has fresh crisp bean sprouts, cucumber, and red pepper, cashew nuts tossed in a zesty soy-sesame dressing.
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine Asian
Servings 2 large portions


  • 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


  • 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


  • 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!


Cashew nuts taste delicious in this recipe but other nuts are welcome too: chopped peanuts (classic!), crushed almonds, or macadamia nuts.


Keyword bean salad, healthy sprout salad, mung bean salad, sprout salad
Tried this recipe?Let us know how it was!