Best 14 Bean Sprout Salad Recipes

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Steps:

• Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
• Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
• Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

KOREAN BEAN SPROUT SALAD

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.

BEAN SPROUT SPINACH SALAD

Steps:

• In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

ORIENTAL SALAD (BEAN SPROUT AND SNOW PEA SALAD)

Steps:

• If you desire, pick over the bean sprouts to remove and discard the tiny curlicues at the top and/or bottom. Put the bean sprouts in a salad bowl.
• Drop the snow peas into a basin of boiling water lightly seasoned with salt. Bring to the boil and drain. Chill under cold running water. Drain. Add to the bean sprouts.
• Cut the ham and turkey breast into very fine shreds. There should be about two cups of each. Add this to the bowl.
• Add the celery, scallions and water chestnuts. Sprinkle with the coriander.
• To make the salad dressing, blend the mustard, egg, ginger and vinegar in a mixing bowl. Start beating with a wire whisk while gradually adding the oil. Add salt and pepper.
• Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.

BEAN SPROUT SALAD

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.

BEAN SPROUT SALAD WITH SOY SAUCE DRESSING

Steps:

• Submerge carrots in boiling salted water. After a minute add peppers and bean sprouts. Bring back to the boil and refresh mixture in ice water and drain. Pat dry and transfer to a serving bowl. In a bowl combine sesame oil, canola oil, soy sauce and vinegar. Pour dressing over vegetables and toss to combine.

JAPANESE CUCUMBER & BEAN SPROUT SALAD

Steps:

• Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
• Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
• NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.

BEAN SPROUT SALAD (DOW NGAH)

Steps:

• If using fresh bean sprouts, pour boiling water over them; let stand 2 minutes. If using canned bean sprouts, wash them in running water; drain in colander.
• Combine carrot, onion, soy sauce, oil, and sesame oil.
• Pour over bean sprouts; mix.

CHINESE CABBAGE AND BEAN SPROUT SALAD

Steps:

• Mix all ingredients for salad together in a large bowl.
• Mix all ingredients for dressing in a small bowl.
• Pour dressing over salad and toss.
• Let sit for 5 minutes and serve.

MUNG BEAN SPROUT SALAD

Steps:

• In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
• Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
• Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
• Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
• Serve at room temperature or cold.
• Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.

MUNG BEAN (BEAN SPROUT) SALAD

Steps:

• Finely dice garlic and mix with salt. Add vinegar, oil, sugar and stir til dissolved. Add red pepper flakes and mung beans. Let chill. Add extra salt to season if needed

SPICY BEAN SPROUT SALAD

Steps:

• 1. Mash the garlic with 1 teaspoon salt in a small bowl. 2. Add 1 tablespoon sugar and 1 tsp salt to 3 tablespoons vinegar and whisk until the sugar and salt are dissolved. 3. Put the mashed garlic, pepper flakes, and sesame oil into a wok or frying pan and heat. 4. Once it begins to sizzle, stir in the bean sprouts. 5. Saute for roughly 10 minutes or until the bean sprouts turn slightly translucent and limp. 6. Take the bean sprouts off the heat and pour the rice wine vinegar and sugar mixture into the pan. 7. Stir thoroughly and let cook. 8. Just before serving, taste for seasoning. Adding salt, sugar, or vinegar as necessary.

BEAN SPROUT SALAD

Steps:

• 1. combine all ingredients and refrigerate at least 1 hour.

KATHY #2 - BEAN SPROUT SALAD (ZWT II - ASIA)

Steps:

• Put sprouts on serving dish. Top w/shrimp & green onions.
• Mix remaining ingredients in sml bowl & drizzle over top or toss like a salad.