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Japanese bean sprouts salad in a bowl with chopsticks

Japanese Bean Sprouts Salad

  • Author: Asian Caucasian
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 2-4 1x
  • Category: Salad, Vegetarian
  • Method: Stove Top
  • Cuisine: Asian Fusion


Light and refreshing, quick and easy, this Japanese Bean Sprouts Salad is the perfect side dish. Bean sprouts are tossed with green onions and a sesame soy dressing for a healthy and refreshing salad that’s perfect as a side dish or afternoon snack.


  • 9-ounce package of bean sprouts
  • 2 green onions, sliced (green parts only)



  1. In a large pot, add 4 cups of water and bring to a boil. Add in the 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.
  2. Meanwhile, make the seasoning. In a small mixing bowl, combine soy sauce, rice vinegar, sesame oil, and garlic, and whisk or mix to combine. Stir in the sesame seeds.
  3. 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 chopped scallions. Serve as a small starter salad for an Asian meal.


  • 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.

Keywords: salad, bean sprouts, side dish, Japanese side dish