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Korean-Inspired Bean Sprout Salad Recipe

This Korean-Inspired Bean sprout salad recipe is a simple vibrant side 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 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 is inexpensive. You can use store-bought mung bean sprouts, or even sprout them at home.

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 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!

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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?

  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 Easy Bean Sprout Recipes You’ll Love!

 
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Share this Korean Bean Sprout Salad Recipe

 

If you make this easy mung bean salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

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Bean Sprout Salad

Kelly Jensen
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 minutes
Cook Time 0 minutes
Total Time 5 minutes
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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Posted in Asian, Dairy Free, Easy Weeknight Meals, Favorites, Friend & Family Recipes, Gluten Free, Low Calorie, No Cook Recipes, Salads, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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