Korean Style Bean Sprout Salad

3 cups
Easy
Salads

Characteristics

Ethnic cuisine Low Sodium Without nuts

Nutritional Facts Per Serving

60
Calories
3 g
Protein
3 g
Carbs
0 g
fiber
Show all nutrition facts

Nutritional Facts

1/8 of recipe
  • Amount For Serving % Daily Value
  • Calories 60
  • Lipides 3.5 g
    • Saturated fat  0.5 g
  • Cholesterol 0 mg
  • Sodium  120 mg
  • Carbs 3 g
    • fiber  0 g
    • Sugar  0 g
  • Protein 3 g

Ingredients

  • 1 pkg (350 g) bean sprouts
  • 2 green onions, minced
  • 1 tbsp (15 mL) sesame oil
  • 2 tsp (10 mL) fish sauce or soy sauce
  • 1 clove garlic, minced
  • 3/4 tsp (4 mL) paprika
  • 1/4 tsp (1 mL) cayenne pepper
  • pinch of pepper

Method

  1. Cook bean sprouts in large pot of boiling salted water 5 min., or until tender. Drain and rinse under cold water. Drain well.
  2. In bowl, mix bean sprouts, green onions, sesame oil, fish sauce, garlic, paprika, cayenne and pepper. Let stand 10 min. before serving. (Make-ahead: Cover and refrigerate up to 2 days.)

Tips:

  • For a non-spicy version, omit the cayenne pepper.
  • Bean sprouts have a short shelf life when raw. For peak freshness, buy them the day you plan on using them.
  • If you’re serving this dish to vegetarians, swap in the soy sauce for the fish sauce.
  • This makes 8 servings as part of a banchan or appetizer trio, alongside Fresh Cucumber Kimchi and Korean-Style Potato Salad.

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