Asian•healthy
Asian Bean Sprout Salad
Quick and easy Asian bean sprout salad tossed in a quick sesame soy dressing. The perfect cold side dish for hot summer dinners!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups bean sprouts
- ½ cup carrot (julienned)
- ½ cup cucumber (thinly sliced)
- a handful of cilantro (adjust to taste)
- 1½ tbsp light soy sauce
- 1 tbsp chili sauce
- 1 tsp sugar
- ½ tsp sesame oil
- 1 tsp rice vinegar
Instructions
- 1
Prepare the vegetables. Rinse the mung bean sprouts under cold water and drain well. Julienne the carrot and thinly slice the cucumber. Add them to a large bowl.
- 2
Mix the dressing. In a small bowl, whisk together light soy sauce, sesame oil, rice vinegar, and sugar until combined.
- 3
Toss and serve. Pour the dressing over the veggies and toss gently. Top with fresh cilantro. Serve immediately or chill for 10–15 minutes to let the flavors soak in.