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Seasoned Bean Sprout Salad

August 5, 2011

Seasoned Bean Sprout Salad

Seasoned Bean Sprout Salad

I have never really thought of mung beans as something that stands on its own.  It is usually in something.  The other day after making pot stickers I was wondering what I could use the leftover bean sprouts for and then stumbled across this recipe for seasoned bean sprout salad!

This salad is from the Koreas.  Korean food is renowned number small side dishes that are served during the course of the meal.  It is sort of like a tapas.  I love tapas because it gives you so much variety.  I am excited to share this recipe with you because it is different and delicious.  The longer you allow the salad to sit and meld the flavors the better it will be.

Ingredients and Directions for Seasoned Bean Sprout Salad
Ingredients and Directions for Seasoned Bean Sprout Salad

1.  Ingredients

1 1/2 lbs. mung bean sprouts

2 tablespoons rice vinegar

1 tablespoon canola oil

2 teaspoons Asian sesame oil

2 green onions, white and green parts, minced

3 cloves of garlic, minced

1 tablespoon sesame seeds, toasted

1/2 teaspoon chili powder

1/2 teaspoon salt

To Prepare the Salad

2.  In a small bowl, whisk together the vinegar, canola oil, and sesame oil until well blended.  Add the green onions, garlic, sesame seeds, chili powder and 1/2 teaspoon salt and stir to mix well.  Taste and adjust the seasoning.

3.  Place the bean sprouts in a saucepan and add water just to cover.  Bring to a boil over high heat and cook for 1 minute.  Remove the pan from  the heat, cover and let stand for 2 minutes.  Drain the sprouts into a colander and rinse under cold running water.  Drain again well, then gently squeeze the excess water from the sprouts.

4.  Transfer the sprouts to a clean kitchen towel, wring out gently, and pat dry.  Put the dry sprouts in a large bowl.

5.  Pour the dressing over the bean sprouts and toss to coat thoroughly.  Let stand at room temperature for 30 minutes before serving, or cover and refrigerate for at least 1 hour or overnight.  Serve at room temperature or chilled.

Makes 4-6 servings

From Essentials of Asian Cooking ~ Williams-Sonoma

Seasoned Bean Sprout Salad

Seasoned Bean Sprout Salad

This salad is light and refreshing!  It would be great this weekend.  Try it, I think you’ll love it.

From our kitchen to yours,
Sydney Jones

One Comment leave one →
  1. August 8, 2011 3:40 am

    That looks so fresh salad and i love your pics

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