Best 6 Bean Sprout Salad With Soy Sauce Dressing Recipes

Bean sprout salad is a refreshing and nutritious dish that is perfect for a light lunch or dinner. It is made with fresh bean sprouts, which are a good source of vitamins, minerals, and antioxidants. The soy sauce dressing adds a savory and flavorful touch. This article will provide you with the best recipe for bean sprout salad with soy sauce dressing, so you can enjoy this delicious and healthy dish at home.

Here are our top 6 tried and tested recipes!

BEAN SPROUT SALAD

Bean Sprout Salad image

Provided by Food Network Kitchen

Yield 4 servings as a side dish

Number Of Ingredients 8

Ingredients

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.

ASIAN-INSPIRED SPINACH SALAD

Asian-Inspired Spinach Salad image

A spinach salad that makes everyone love spinach!

Provided by BLONDIEGIRLL69

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

5 cups fresh spinach, rinsed and dried
1 cup bean sprouts
2 clementines, peeled and segmented
⅓ cup sliced fresh mushrooms
⅓ cup vegetable oil
2 tablespoons soy sauce
1 pinch garlic powder

Steps:

Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 482.8 mg, Sugar 5.6 g

CRUNCHY COLD BEAN SPROUT SALAD

Crunchy Cold Bean Sprout Salad image

Today my mom chose to make this recipe for my post-college meal, and the only thing I loved more than its taste was her thoughtfulness in selecting something that was fresh, healthy, nutritious, non-greasy... just the way I love my food! Thanks Mom! Note: This is from "Summer Cookery" by Sushma Shourie. Prep. time includes chilling time.

Provided by Anu_N

Categories One Dish Meal

Time 40m

Yield 2 main dish servings, 2-4 serving(s)

Number Of Ingredients 8

Ingredients

450 g bean sprouts
3 tablespoons soy sauce
1 tablespoon vinegar (I use white vinegar)
1 teaspoon sugar
1/2 teaspoon sesame oil
100 g fresh green beans, trimmed,cut into diagonal strips 1 inch long
160 g panir or 160 g firm tofu, cut into matchsticks
1/4 medium green bell pepper, julienned

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.

Nutrition Facts : Calories 122.9, Fat 1.6, SaturatedFat 0.3, Sodium 1525.6, Carbohydrate 21.5, Fiber 6.3, Sugar 13.1, Protein 10.8

KOREAN BOILED BEAN SPROUTS SALAD

Korean Boiled Bean Sprouts Salad image

This Korean bean sprout recipe is based on a recipe by my mom who is 76 years old now. If you like hot and spicy chili taste, you could try this spicy recipe. But if you don't, try it without chili powder. You can cook these two different types of recipes for both mung and soy bean sprouts. It is yummy with warm steamed rice.

Provided by Phoebe Chung

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 1

Number Of Ingredients 8

Ingredients

2 cups water
10 ounces bean sprouts, rinsed
3 green onions, chopped
2 cloves garlic, minced
1 ½ tablespoons chili powder
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 pinch salt

Steps:

Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 29.3 g, Fat 7.4 g, Fiber 10.4 g, Protein 12.1 g, SaturatedFat 1.2 g, Sodium 852.4 mg, Sugar 13.5 g

BEAN SPROUT SPINACH SALAD

Bean Sprout Spinach Salad image

Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color. -Susan Emery Everett, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1 cup olive oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
1 egg
2 tablespoons Worcestershire sauce
1 package (10 ounces) fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-boiled large eggs, sliced
2 tablespoons sunflower kernels

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.

Nutrition Facts : Calories 342 calories, Fat 32g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

BEAN SPROUTS IN DRESSING

Bean Sprouts in Dressing image

Came from the back of a bean sprout package. A quick way to make a tasty side dish. Toss in some fried Tofu and cooked rice for a veggie main dish.

Provided by PinkCherryBlossom

Categories Vegetable

Time 15m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

250 g fresh bean sprouts
1 tablespoon white sesame seeds
1 tablespoon light sesame oil
2 tablespoons soy sauce
1 1/2 tablespoons minced spring onions
1 1/2 tablespoons sugar
1 garlic clove, crushed

Steps:

Wash the bean sprouts and drop in boiling water. Let them stand for 3 mins then drain.
Toast the sesame seeds until golden being careful not to burn them.
Toss all the ingredients together well and serve hot or cold.

Nutrition Facts : Calories 69.8, Fat 3.7, SaturatedFat 0.5, Sodium 405.8, Carbohydrate 7.9, Fiber 1.2, Sugar 6, Protein 2.7

Tips:

To prepare bean sprouts, rinse them thoroughly under cold water and drain well.
For a crispier salad, use fresh bean sprouts. If using canned bean sprouts, rinse them well and drain thoroughly.
You can use any type of soy sauce you like in the dressing. Light soy sauce is a good option for a milder flavor, while dark soy sauce will give the salad a richer flavor.
If you don't have sesame seeds, you can substitute another type of seed, such as sunflower seeds or chopped nuts.
To make the salad ahead of time, prepare the dressing and bean sprouts separately. When ready to serve, combine the two and toss to coat.

Conclusion:

This bean sprout salad is a healthy and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its crunchy texture and flavorful dressing, this salad is sure to be a hit at your next gathering.