Mung Bean Sprout Salad

Mung Bean Sprout SaladRecipe
James Carrier
This Asian bean sprout salad will become a staple summer side dish of yours.
Makes about 6 servings


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1 pound rinsed mung bean sprouts
1/2 teaspoon salt
2 tablespoons white distilled vinegar
2 tablespoons Asian sesame oil
1 tablespoon sugar
1 tablespoon toasted sesame seeds


1. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt. Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.

2. Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste. Serve at room temperature or cold.

3. Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.

Created date

June 2004

Nutritional Information

Calories 79
Caloriesfromfat 61 %
Protein 2.5 g
Fat 5.3 g
Satfat 0.8 g
Carbohydrate 7.2 g
Fiber 1.1 g
Sodium 100 mg
Cholesterol 0.0 mg