Easy Asian Bean Sprout Salad

“A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.” – Yotam Ottolengi

An easy Asian bean sprout salad which is light, spicy, refreshing and a perfect summer salad. A salad made mainly with fresh mung bean sprouts and tossed with a savoury dressing that is slightly tangy, spicy and has a hint of sweetness.

If you enjoy making fried noodles such as, vegetable chow mien, Easy Stir-Fried Flat Rice Noodles, or even Chilli Miso Ramen with Udon Noodles you might constantly have a big bag of leftover bean sprouts tucked in your fridge until they go bad. If that’s the case, this bean sprout salad is the perfect solution! It’s easy to put together and uses a tons of bean sprouts in one go! Not to mention, it’s a very tasty way to add a side dish to your dinner. This crunchy, nutty and spicy salad is super fresh, healthy, and absolutely delicious!!

This easy Asian salad uses the freshest ingredients available and has a beautifully balanced dressing, which combined with peppers and bean sprouts provides a healthy, gluten free adaptable, vegan meal that is both light and refreshing. It’s perfect to have for lunch, serve as a side dish or to pair with items for a barbecue or picnic on a lovely summer day!

Ingredients for this salad :

• Vegetables: bean sprouts, red, yellow and green pepper
• Aromatics: green onions, coriander
• Dressing: light soy sauce, tamari sauce, white vinegar, lemon juice, fresh red birds eye chilli, red chilli powder, palm sugar, garlic, sesame oil, coriander
• Garnish: Peanuts and coriander

You can place each ingredient in small bowls, or assemble the ingredients directly in a big salad bowl as you’re prepping them. 

How to Make Bean Sprout Salad with step by step pictures:

It’s really easy to pull this salad together, and the result? Simply perfect crunch, every time!

1. Prepare all the veggies as per the recipe below, wash and clean the sprouts.
2. In a pan, heat sesame oil and fry the garlic.Keep aside.
3. Whisk dressing ingredients together along with the fried garlic.
4. Combine prepared veggies with coriander and peanuts and toss with dressing.
5. Chill at least 10 minutes, then garnish with more peanuts and green onion before serving!

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Helpful tips and tricks to make Beansprout Salad:

• Choose your sprouts carefully, the best are the ones that spring green on top, with bright white stalks which you can snap like a twig with your fingers. Avoid sprouts that have a greyish colour to the stems.
• Always keep the sprouts refrigerated in the crisper and use the same day if possible.
• As a salad, this is quite light, and the red chilli does not add an overwhelming amount of spice but still you can choose to skip using chillies if you want to avoid any spice.
• Bean sprouts are best served super fresh and cold. Don’t mix the dressing to the beansprouts too much in advance. The sprouts will wilt and lose their crunchiness which you will want to have.
• The best way to mix this salad is with your hands so that the beansprouts don’t break.

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Easy Asian Beansprout Salad

Serves: 4 Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 300 grams beansprouts
•  ¾ cup julienned red pepper
•  ¾ cup julienned yellow pepper
•  ¾ cup julienned green pepper
• 3 spring onions, chopped
• 2 tbsp roasted peanuts, pounded
• 1 tbsp coriander, chopped

For Dressing:

• 2.5 tbsp light soy sauce
• 1 tbsp tamari sauce
• 1 tsp white vinegar
• 1.5 tbsp lemon juice
• 1 red chilli, finely chopped
• 1/2 tsp red chilli powder
• 1 tbsp palm sugar
• 2 clove garlic, grated
• 1 tsp sesame oil
• 1 tbsp chopped coriander 

For Garnish:

• 1 tbsp roasted peanuts, pounded
• 1 tbsp coriander, chopped

method

For the Dressing:

1. In a pan, heat sesame oil and fry the garlic. Keep aside.
2. Mix all the ingredients of the dressing along with the fried garlic and stir till the palm sugar is dissolved. Keep aside. 

For Salad:

1. Julienne the red, yellow and green peppers. Chop the spring onions and coriander. In a bowl, add the beansprouts, sliced peppers, chopped spring onions and coriander. 
2. Keep refrigerated. Just before serving, add the dressing and mix well. Garnish with peanuts and coriander and serve immediately.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!