Chinese Bean Sprout Salad Cold Dish 冷拌芽菜
if you've interested in a vegetarian version of Chinese jellyfish salad or just would like to explore a new, simple and delicious veggie dish, try out this Bean Sprout Salad Cold Dish, a refreshing cold dish of crunchy yet tender vegetables marinated to chilly perfection in a light sweet and sour dressing.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups bean sprouts 芽菜
- 1/2 cup carrot, finely shredded
- 1 1/2 tsp salt
- 2 tbsp sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
Instructions
- 1
Pluck the roots off the sprouts if desired. Put the bean sprouts in a large bowl and add water until bean sprouts float. Swish the sprouts gently about to dislodge any green shells. They will fall to the bottom of the bowl. Pick out any loose roots. Scoop the bean sprouts out into another bowl, leaving the green shells behind to be discarded.
- 2
Bring a large pot of water to the boil. Blanch the bean sprouts for 30 secs before removing to colander and rinsing with cold water until cold. Shake out the water.
- 3
Shred the carrot very finely to 2 inch shreds. Place carrot, bean sprouts and salt into serving bowl and toss until completely mixed.
- 4
Make the sauce by mixing together the sugar, rice vinegar and sesame oil until the sugar is melted. Add to the bean sprouts and stir. Cover with cling wrap and refrigerate for 1 hour* or until completely chilled. Serve cold and enjoy!