Chilled Bean Sprout Salad with Mustard Dressing recipe - ingredients, nutrition and when to eat it
This refreshing side dish combines chilled bean sprouts and cucumber tossed in a mustard-vinegar dressing.
This refreshing side dish combines chilled bean sprouts and cucumber tossed in a mustard-vinegar dressing. Its crisp, tangy flavor gets a lively kick from the mustard, making it a lovely addition to a summer meal.
Vegetables · 20 minutes to cook
Nutrition (per 1278.5g serving): 126.9 kcal · protein 9.5g · carbohydrate 14.4g · fat 4.1g · sodium 590.1mg
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: Rinse the blanched bean sprouts in cold water and drain them well so the dressing doesn’t get watery.
Tips: Rather than adding a lot of mustard at once, mix it in gradually and adjust to taste.
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Ingredients (1 serving)
- Bean sprouts — 150 g
- Cucumber — 0.5 pc
- Hot mustard — 1 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Salt — 0.3 tsp
- Sesame seeds — 1 tsp
- Water — 1 L