How To Make Bean Sprout Salad
This bean sprout salad is full of various textures and flavors, thanks to the crisp carrots, cabbage, and beans and the fresh soy-ginger dressing.
Preparation: 10 minutes
Cooking: 10 minutes
Chill Time: 1 hour
Total: 1 hour 20 minutes
Serves:
Ingredients
- 3cupsbean sprouts,washed and drained
- 2cupsnapa cabbage,or green cabbage, shredded
- 1carrot,julienned or shredded
- 2tbspcilantro,chopped, extra for garnish if desired
- 1green onion,finely sliced
- 2tbspcrushed peanuts,for garnish
For Dressing:
- ¼tspfresh ginger,grated
- ½tspsesame oil
- 1tbspsoy sauce
- 1tbsphoney,or to taste
- 1tbspvegetable oil
- 1½tbsprice vinegar
Instructions
-
Whisk dressing ingredients in a small bowl.
-
Combine bean sprouts, cabbage, carrots, and cilantro in a large bowl.
-
Add dressing and toss to combine. Chill 1 hour, stirring occasionally.
-
Top with green onion and peanuts for serving.
Nutrition
- Calories: 116.49kcal
- Fat: 6.59g
- Saturated Fat: 0.65g
- Trans Fat: 0.03g
- Monounsaturated Fat: 3.89g
- Polyunsaturated Fat: 1.65g
- Carbohydrates: 12.43g
- Fiber: 2.73g
- Sugar: 9.00g
- Protein: 4.64g
- Sodium: 259.66mg
- Calcium: 61.15mg
- Potassium: 319.10mg
- Iron: 1.39mg
- Vitamin A: 209.73µg
- Vitamin C: 27.82mg
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