Best 12 Bean Sprout Salad Dow Ngah Recipes

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.

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.

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.

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 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.

DUA GIA (PICKLED BEAN SPROUT SALAD)

Steps:

• To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
• At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
• Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.

BEAN SPROUT SALAD

Steps:

• In a bowl, combine all the vegetables.
• In another bowl, whisk together the olive oil, sesame oil, soy sauce, lemon juice and ginger.
• Pour dressing over vegetables and toss lightly. Season with Salt and pepper to taste and sprinkle with toasted sesame seeds.

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.

CRUNCHY COLD BEAN SPROUT SALAD

Steps:

• Blanch the bean sprouts in boiling water for 1 minute.
• Refresh in cold water and drain well.
• Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl.
• Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender.
• Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl.
• Cover and chill for at least 20 minutes.

BEAN SPROUT SALAD - MOM STYLE

Steps:

• Prepare all salad ingredients and place in large bowl.
• Whisk together all dressing ingredients in a bottle or small bowl.
• When ready to serve toss salad and dressing together.

GREEN BEAN AND BEAN SPROUT SALAD

Steps:

• Steam the green beans and mange tout for 3 minutes.
• Place in a colander and refresh under cold running water. Drain.
• Place the beans, mange tout, bean sprouts, onion and mushroom in a large bowl and mix well.
• In a small bowl mix together the vinegar, shoyu, sesame oil, and sugar.
• Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.
• Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.

CARROT-BEAN SPROUTS SALAD

Steps:

• In a large bowl, gently toss the carrots, bean sprouts, sugar, lemon juice, coconut, and cilantro.
• Heat the oil in a small saucepan over medium heat. Stir in the mustard seed, and cook until golden brown. Mix into the salad. Season with salt.