Sprouted Bean Trio Salad Recipes

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BEAN SPROUT SALAD



Bean Sprout Salad image

Provided by Food Network Kitchen

Yield 4 servings as a side dish

Number Of Ingredients 8

1 tablespoon vegetable oil
1 pound fresh bean sprouts
1 medium red bell pepper, seeded and thinly sliced into strips
2 scallions, chopped
2 tablespoons rice wine vinegar
2 teaspoons sugar
Salt
Dash of sesame oil

Steps:

  • Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
  • In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.

KOREAN BEAN SPROUT SALAD



Korean Bean Sprout Salad image

This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.

Provided by Ann

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 12

12 ¾ ounces fresh mung bean sprouts
6 cups water
1 teaspoon salt
1 cup finely shredded sui choy (Napa cabbage)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil, or more to taste
2 teaspoons white sugar
1 teaspoon toasted sesame seeds
1 teaspoon fish sauce
½ teaspoon minced garlic
2 tablespoons grated carrot
1 green onion, finely chopped, or more to taste

Steps:

  • Rinse bean sprouts in cold water and discard any bad sprouts.
  • Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
  • Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
  • Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 9 g, Fat 4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 693.8 mg, Sugar 6.4 g

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