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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


  • 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)


  • 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!


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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