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

Description

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.

Scale

Ingredients

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

Seasoning

2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 clove garlic, crushed
1 tablespoon toasted sesame seeds

Instructions

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.
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.
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.

Notes

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