Ingredients for Mung Bean Sprout Salad
- 1 pound mung bean sprouts
- 1/2 teaspoon salt
- 2 tablespoons white distilled vinegar
- Sesame Oil
- 1 tablespoon granulated sugar
- Salt And Pepper
- Toasted Sesame Seeds
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How to Make Mung Bean Sprout Salad
- Rinse 1 pound of mung bean sprouts thoroughly under cold water.
- Bring 2 quarts of water to a boil in a 5- to 6-quart pot over high heat.
- Add the rinsed mung bean sprouts and 1/2 teaspoon of salt to the boiling water.
- Cook for 4-5 minutes, or until the sprouts are slightly wilted but still retain a bit of crunch.
- Immediately drain the sprouts in a colander and rinse under cold water to stop the cooking process. Transfer to a large bowl.
- In a small bowl, whisk together 2 tablespoons of white distilled vinegar, 2 tablespoons of Asian sesame oil, 1 tablespoon of granulated sugar, 1/4 teaspoon of salt, and freshly ground black pepper to taste.
- Pour the dressing over the mung bean sprouts and toss gently to combine.
- Before serving, sprinkle 1 tablespoon of toasted sesame seeds over the salad.
- Serve chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
20g
Fat
4g
Carbs
2g
