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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
