This Korean-Inspired Bean sprouts 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.
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!