Soybean Sprout Salad with Mustard recipe - ingredients, nutrition and when to eat it
Soybean sprouts and cucumber are lightly tossed in a mustard dressing. Crisp and pleasantly sharp, this makes a refreshing lunch or dinner side with rice.
Side dishes · 15 minutes to cook
Nutrition (per 230g serving): 170.1 kcal · protein 8.3g · carbohydrate 14.4g · fat 9.2g · sodium 666.8mg
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: Drain the soybean sprouts well after blanching so the dressing doesn’t become watery.
Tips: Instead of adding all the mustard dressing at once, mix it in gradually while tasting.
Tips: Slice the cucumber just before tossing to help it stay crisp.
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Ingredients (1 serving)
- Soybean sprouts — 120 g
- Cucumber — 0.5 pc
- Prepared mustard — 2 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Salt — 0.3 tsp
- Sesame seeds — 1 tsp