Best 3 Carrot Bean Sprouts Salad Recipes
Carrot bean sprouts salad is a delightful and nutritious dish that combines the sweetness of carrots with the crispiness of bean sprouts. This refreshing salad is not only easy to make but also packed with essential nutrients like vitamins, minerals, and fiber. Whether you're looking for a light lunch option, a healthy side dish, or a quick and tasty snack, carrot bean sprouts salad has got you covered. With its vibrant colors and tantalizing flavors, this salad is sure to be a hit at any gathering. So get ready to embark on a culinary journey as we explore the best recipe for a delicious and wholesome carrot bean sprouts salad.
Check out the recipes below so you can choose the best recipe for yourself!
CARROT-BEAN SPROUTS SALAD
A very simple and tasty south Indian salad.
Provided by RADHIKA GHATAGE
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 12m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 8.3 g, Fat 4.4 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 43.3 mg, Sugar 4.5 g
BEAN SPROUT SALAD WITH SOY SAUCE DRESSING
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
SUKJU NAMUL (MUNG BEAN SPROUT SALAD)
Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.
Provided by Ann Lee
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g
Tips:
- For a crunchier salad, use fresh carrot and bean sprouts. If using store-bought, rinse them well before use.
- You can add other vegetables to this salad, such as shredded cabbage, thinly sliced cucumber, or chopped celery.
- For a more flavorful salad, use a homemade dressing. The recipe in the article is a good starting point, but you can also experiment with other flavors, such as a citrus vinaigrette or a honey mustard dressing.
- If you're short on time, you can use pre-shredded carrots and bean sprouts. However, freshly shredded vegetables will taste better.
- This salad is a great way to use up leftover cooked carrots and beans. Simply shred the carrots and beans and add them to the salad.
Conclusion:
Carrot and bean sprout salad is a healthy and delicious side dish or light meal. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the best carrot and bean sprout salad that is both healthy and satisfying.
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