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Korean-Inspired Bean Sprout Salad Recipe (Vegan, Vegetarian)

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This Korean-Inspired Bean sprout salad is a simple vibrant recipe to make at home with mung bean sprouts, carrots, and green onions in a fresh rice vinaigrette. It’s a great recipe to enjoy with sushi, stir fries, or bibimbap at home.
 
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
 
This easy Korean bean sprout salad recipe was given to me by my sister-in-law who is from Korea, and it’s so good to make when I have extra mung bean sprouts at home. It’s crunchy, tangy, savory, and SO great to enjoy with dinner. This salad is ready in about 10 minutes, and only costs pennies to make if you sprout your own mung beans at home (we do!).

This Korean Bean Sprout Salad Recipe Is:

  • Bright
  • Fresh
  • Crunchy
  • Savory
  • Tangy
  • Ready in Minutes
  • Vegan, Vegetarian, and can be Gluten Free
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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 alfalfa 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?

  • Carrots, Green Onions, Garlic – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
    If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

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Make Bean Sprout Salad Vegan for a Healthy Version

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 healthier 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 myvegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

How Do I Make Salad with Bean Sprouts?

  1. 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.
  2. To mixing bowl, add the bean sprouts, carrot, green onion, salt, garlic, sesame oil, and rice vinegar.  Mix well to combine.
  3. Top with sesame seeds and sriracha (if using) before eating.  Enjoy!
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More Healthy Bean Sprout Recipes You’ll Love!

 
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Get the Same Ingredients for this Korean Bean Sprout Salad Recipe

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

 
 
korean bean sprout salad recipe vegan gluten free bean sprout salad korean rice vinegar sesame oil garlic and carrots

Bean Sprout Salad

The Herbeevore
This Korean-Inspired Bean sprout salad is a simple vibrant recipe to make at home with mung bean sprouts, carrots, and green onions in a fresh rice vinaigrette. It's a great recipe to enjoy with sushi, stir fries, or bibimbap at home.
5 from 1 vote
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Appetizer, Salad
Cuisine American, Korean
Servings 4 servings
Calories 48 kcal

Ingredients
  

  • 4 cups mung bean sprouts
  • 1 carrot sliced into matchsticks
  • 1 green onion sliced
  • 1/2 teaspoon salt
  • 2 cloves garlic minced
  • 1/2 teaspoon sesame oil
  • 1 teaspoon seasoned rice vinegar
  • 1 teaspoon sesame seeds
  • Sriracha or chili oil for taste (optional)

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

Calories: 48kcalCarbohydrates: 8gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 308mgPotassium: 220mgFiber: 2gSugar: 5gVitamin A: 2600IUVitamin C: 16mgCalcium: 29mgIron: 1mg
Keyword Bean Sprout Salad Korean, Bean Sprout Salad Vegan, Bluten Free Bean Sprout Salad, Korean Bean Sprout Salad Recipe, Mung Bean Sprout Salad Recipe, Vegan Bean Sprout Salad
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in Asian, Dairy Free, Easy Weeknight Meals, Family Recipes, Favorites, Gluten Free, Low Calorie, No Cook Recipes, Salads, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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