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James Carrier Photo by: James Carrier

Mung Bean Sprout Salad

This Asian bean sprout salad will become a staple summer side dish of yours.

Sunset JUNE 2004

  • Yield: Makes about 6 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 61%
  • Protein: 2.5g
  • Fat: 5.3g
  • Saturated fat: 0.8g
  • Carbohydrate: 7.2g
  • Fiber: 1.1g
  • Sodium: 100mg
  • Cholesterol: 0.0mg

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Mung Bean Sprout Salad recipe