Name: Japanese Bean Sprouts Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2-4
Cuisine: Asian Fusion
Ingredients: 9-ounce package of bean sprouts; 2 green onions, sliced (green parts only); 2 tablespoons reduced-sodium soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 clove garlic, crushed; 1 tablespoon toasted sesame seeds

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Ever been served a bean sprouts salad in a Japanese restaurant while waiting for sushi at the sushi bar? If not, then you’re missing out! This Japanese Bean Sprouts Salad is so easy and quick to prepare. Literally takes about 15 minutes for a healthy, summery side dish.

You can find bean sprouts (sometimes known as mung bean sprouts) at most grocery stores or specialty markets. Bean sprouts are filled with fiber and virtually fat-free, which is why they’re a filling, healthy option. They contain high levels of Vitamin C, folate (which is good for eye health), and Vitamin K (good for the heart).

You can get a bag of bean sprouts (or mung bean sprouts) at your local grocery store, although some don’t carry it. I know that Publix always has it in the produce section and Whole Foods occasionally carries it. Specialty Asian markets always have bean sprouts on hand in huge bags!

How to make this 15-minute Japanese Bean Sprouts Salad:

In a large pot, add 4 cups of water and bring to a boil. Add in the package of bean sprouts and boil for 1 minute. Drain the bean sprouts and immediately place in an ice bath to cool for 5 minutes. Drain bean sprouts again in a colander and set aside.
Meanwhile, make the seasoning. In a small mixing bowl, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 crushed garlic clove, and whisk or mix to combine. Stir in 1 tablespoon toasted sesame seeds.
Place the bean sprouts in a large mixing bowl and toss with the green onions and the seasoning until well combined. Serve with extra sprinkles of sesame seeds and 2 chopped green onions. Serve as a small starter salad for an Asian meal.

This bean sprouts salad is tossed in a flavorful Japanese seasoning of sesame oil, soy sauce, garlic, and rice vinegar. You may even want to top a sandwich with this bean sprouts salad. How yummy does that sound? Seriously!

TIPS & TRICKS:

I was craving this Japanese Bean Sprouts Salad after being served this at my local Japanese restaurant. There’s a Korean version of this bean sprouts salad as well. If you’ve never tried to make this I can tell you it’s beyond easy!

Gorgeous bean sprouts should always be bright and crispy looking. If they are off-color, limp and slimy do not buy them! They have a short shelf life so use them up quickly.
Make sure to put the quickly-boiled bean sprouts in an ice bath to cool off completely before assembling the salad.
You can add in some extras, if preferred, like shelled edamame. Get creative!
Serve immediately, and store in the refrigerator for no more than two days.

The seasoning for this Japanese Bean Sprouts Salad is packed with wonderful flavoring from the sesame oil, soy sauce, rice vinegar and garlic. So simple, yet so good!

WANT MORE?

If you like this recipe, you’re going to love my Asian Slaw with Nuoc Cham Dressing! Refreshingly light and flavorful as a summer slaw!

SUGGESTED WINE PAIRING:

2018 Etnico Gran Reserva Sauvignon Blanc Aromas of lime, lemongrass and chalk leap from the glass and continue on the zesty palate along with flavors of lemon peel and green apple. Pairs perfectly with seafood! BUY THIS WINE

SEE MORE WINES

Update Notes: This post was originally published on June 25, 2018, but was republished with slight text changes and additions, like step by step instructions and tips in May 2019.