Mung Bean Sprout Salad recipe - ingredients, nutrition and when to eat it
Mung bean sprouts, chives, and carrots are lightly blanched and tossed in a sesame dressing for a crisp side dish.
Mung bean sprouts, chives, and carrots are lightly blanched and tossed in a sesame dressing for a crisp side dish. It’s perfect for a refreshing lunch or as an accompaniment to meat at dinner.
Salads & light · 10 minutes to cook
Nutrition (per 213g serving): 167.7 kcal · protein 6.7g · carbohydrate 10.8g · fat 11.7g · sodium 655.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mung bean sprouts become soft if overcooked, so blanch them for about 1 1/2 minutes.
Tips: Don’t squeeze the blanched sprouts too hard, so they retain enough moisture to absorb the dressing.
Tips: Add the chives at the end without blanching to preserve their flavor and texture.
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Ingredients (1 serving)
- Mung bean sprouts — 120 g
- Chives — 25 g
- Carrot — 30 g
- Tahini — 10 g
- Soy sauce — 8 ml
- Vinegar — 8 ml
- Sesame oil — 4 tsp
- Garlic — 1 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 1 tsp