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–+ servings

Asian Bean Sprout Salad Recipe

Asian bean sprout salad with julienned carrots, cucumber, cilantro, and sesame soy dressing in a ceramic bowl.
Quick and easy Asian bean sprout salad tossed in a quick sesame soy dressing. The perfect cold side dish for hot summer dinners!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Serving Size 1

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.
Nutrition Facts
Asian Bean Sprout Salad Recipe
Amount per Serving
Calories
161
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
1767
mg
77
%
Potassium
 
718
mg
21
%
Carbohydrates
 
28
g
9
%
Fiber
 
7
g
29
%
Sugar
 
19
g
21
%
Protein
 
11
g
22
%
Vitamin A
 
10885
IU
218
%
Vitamin C
 
36
mg
44
%
Calcium
 
66
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Nutrition information is provided as a courtesy and should be considered approximate.