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Mung Bean Sprout Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.