Easy Asian bean sprout salad recipe with a crunchy bite, quick sesame soy-dressing, and fresh summer vegetables. A light side dish layered with sweet, sour, and salty flavors that’s ready in minutes!
🥗 Ingredient tips & substitutes
- Bean sprouts Use fresh mung bean sprouts for the best crunch. Rinse and drain well before using.
- Cucumber Thinly sliced or julienned adds a refreshing bite. Persian or Japanese cucumbers work best, but any kind is fine.
- Carrot Shredded or matchstick-cut adds natural sweetness and color.
- Cilantro Adds a bright, citrusy flavor. Can be swapped for green onions or mint if you’re not a fan.
- Light soy sauce Provides a salty, savory base.
- Rice vinegar Gives the dressing a clean, mild tang. You can swap with white vinegar if needed.
- Chili sauce Adds mild spice and a touch of sweetness.
- Sesame oil Toasted sesame oil brings a rich, nutty aroma.
- Sugar Balances the salty and sour.
👩🍳 How to make bean sprout salad
Step 1: Prep the veggies. Rinse the mung bean sprouts in cold water and drain. Julienne the carrots and thinly slice the cucumber. Toss everything together in a large mixing bowl.
Step 2: Make the dressing. In a small bowl, whisk together light soy sauce, sesame oil, rice vinegar, and sugar.
Step 3: Toss and serve. Pour the dressing over the salad and gently toss to combine. Garnish with freshly chopped cilantro and serve immediately, or let it sit in the fridge for about 10–15 minutes before serving to let the flavors soak in.
😋 More Asian salad recipes to try
This vegan & low-carb cold bean sprout salad is great when it’s too hot to cook or as a simple side to your meals. Let me know in the comments if you give it a try and follow me on Facebook, Instagram, and Pinterest for more!
Asian Bean Sprout Salad Recipe
Ingredients
For the vegetables & herbs
- 2 cups bean sprouts
- ½ cup carrot julienned
- ½ cup cucumber thinly sliced
- a handful of cilantro adjust to taste
For the dressing
- 1½ tbsp light soy sauce
- 1 tbsp chili sauce
- 1 tsp sugar
- ½ tsp sesame oil
- 1 tsp rice vinegar
Instructions
- Prepare the vegetables. Rinse the mung bean sprouts under cold water and drain well. Julienne the carrot and thinly slice the cucumber. Add them to a large bowl.
- Mix the dressing. In a small bowl, whisk together light soy sauce, sesame oil, rice vinegar, and sugar until combined.
- Toss and serve. Pour the dressing over the veggies and toss gently. Top with fresh cilantro. Serve immediately or chill for 10–15 minutes to let the flavors soak in.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
❓Frequently asked questions
Can I make this salad ahead of time? Yes! You can prep the dressing and veggies ahead, but for the best crunch, mix everything right before serving.
How long does it keep in the fridge? It’s best eaten fresh, but leftovers can be stored in the fridge for up to 1 day. The bean sprouts will lose some crunch over time.
Can I add protein to make it a meal? Definitely! Add tofu, tempeh, or grilled chicken or shrimp to turn this salad into a healthy main dish.
