Bean Sprout Salad Recipes
BEAN SPROUT SALAD
Provided by Food Network Kitchen
Yield 4 servings as a side dish
Number Of Ingredients 8
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
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
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.
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
BEAN SPROUT SALAD (DOW NGAH)
Make and share this Bean Sprout Salad (Dow Ngah) recipe from Food.com.
Provided by Dienia B.
Categories Chinese
Time 12m
Yield 2 serving(s)
Number Of Ingredients 6
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.
KOREAN BEAN SPROUT SALAD
This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.
Provided by Ann
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 9 g, Fat 4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 693.8 mg, Sugar 6.4 g
GREEN BEAN AND BEAN SPROUT SALAD
Make and share this Green Bean and Bean Sprout Salad recipe from Food.com.
Provided by PinkCherryBlossom
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 92.1, Fat 2.8, SaturatedFat 0.4, Sodium 653, Carbohydrate 14.5, Fiber 5, Sugar 4.9, Protein 5.7
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