Bean Sprouts Salad Recipes

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.

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.

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.

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.

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.

Steps:

• Bring 1 quart of water to a full boil.
• Add bean sprouts and return to full boil.
• Cook for 1 minute then remove from heat.
• Rinse immediately in cold water, drain, and then place in a medium mixing bowl.
• Add all other ingredients and toss until well mixed.
• Adding Optional Ingredients: Sprinkle red chile pepper over sprouts and toss.
• Whisk sesame oil and vinegar/wine together, add chopped garlic and mix, then pour over sprouts and toss well.
• Serve chilled or at room temperature.
• Some restaurants will also add MSG to the 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.

Steps:

• Cut the baby tomatoes into two.
• Peel the oranges, separate the segments, remove the pips and slice them.
• Cube the pineapple slices.
• Peel mango, cut into cubes.
• Soak apricots in warm water for few hours, if dry, or else, wash and use as such.
• Cut apple and peaches into cubes.
• Put all the above in a salad bowl.
• Add lettuce leaves, baby tomatoes and bean sprouts.
• Prepare the dressing by mixing together olive oil, vinegar, salt, peppercorns and fresh orange juice.
• Just before serving, add the dressing to the bean sprouts and fruit mixture.
• Serve.

Steps:

• Break vermicelli into 2 inch pieces;cook as directed on package. Rinse under running cold water;drain.
• Mix mayonnaise and next 5 ingredients in a large bowl.
• Stir in vermicelli, bean sprouts, celery, mushrooms, green pepper, onion and peas.
• Refrigerate at least 3 hours.
• Stir in cashews when ready to serve.
• Garnish with radishes.