Kelly Jensen
This Korean Bean Sprout Salad Recipe Is:
- Bright
- Fresh
- Crunchy
- Savory
- Tangy
- Ready in Minutes
- Vegan, Vegetarian, and can be Gluten Free
Grow Sprouts Indoors for A Nutritious Crunch All Year Long!
I grow my own sprouts all year long on my kitchen counters… and believe me, it couldn’t be easier! All you need are some sprouting seeds (I like these alfalfa seeds, and these bean sprouts), wide-mouth mason jars, sprouting lids, and some tap water.
An endless supply of sprouts will be at your culinary fingertips anytime. I love grabbing a handful of sprouts to add to a sandwich or a wrap, or adding a handful of bean sprouts to stir fries or ramen soup. I put together a list of all my favorite sprouting supplies – so you can enjoy fresh sprouts any time!
What’s In This Korean Inspired Mung Bean Sprout Salad?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Carrots, Green Onions, Garlic
- Sprouts – a simple and delicious way to add some freshness and crunchiness to this sandwich. The sprouts are light and refreshing, and are so simple to grow at home using a kit like this.
- Toasted Sesame Oil: The sesame oil gives the perfect toasty flavor to the dressing of this salad. Toasted sesame oil is traditional in a lot of Asian dishes, and will give you salad the perfect flavor.
- Rice vinegar: I love this sweet & tangy rice vinegar, I always keep this seasoned vinegar stocked in my pantry for dressings and salads.
- Sesame Seeds – I love adding a handful of these sesame seeds to finish off this recipe! These seeds add a nice crunch and light flavor to the salad.
- Sriracha – for a little heat! We go through this sriracha, its great on soups, curries, and noodle salads.
Make Bean Sprout Salad Plant-Based
This vegan bean sprout salad recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.
I made a list of my125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy recipes are fantastic meatless and dairy free meals for your table.
How Do I Make Salad with Bean Sprouts?
- Bring a medium pot of water to a boil. Add the bean sprouts and cook for about 2 minutes, allowing the sprouts to wilt slightly. Remove from stovetop, drain, and rinse the bean sprouts under cold water.
- To mixing bowl, add the bean sprouts, carrot, green onion, salt, garlic, sesame oil, and rice vinegar. Mix well to combine.
- Top with sesame seeds and sriracha (if using) before eating. Enjoy!
More Easy Bean Sprout Recipes You’ll Love!
Share this Korean Bean Sprout Salad Recipe
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Bean Sprout Salad
Ingredients
Instructions
- Bring a medium pot of water to a boil. Add the bean sprouts and cook for about 2 minutes, allowing the sprouts to wilt slightly. Remove from stovetop, drain, and rinse the bean sprouts under cold water.
- To mixing bowl, add the bean sprouts, carrot, green onion, salt, garlic, sesame oil, and rice vinegar. Mix well to combine.
- Top with sesame seeds and sriracha (if using) before eating. Enjoy!
Nutrition
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