Water Parsley and Mung Bean Sprout Salad recipe - ingredients, nutrition and when to eat it
This lightly dressed vegetable side combines briefly blanched water parsley and mung bean sprouts with sesame oil.
This lightly dressed vegetable side combines briefly blanched water parsley and mung bean sprouts with sesame oil. The water parsley is fresh and fragrant, while the sprouts add crunch, making it a light accompaniment to a meal.
Side dishes · 15 minutes to cook
Nutrition (per 209.6g serving): 89.8 kcal · protein 4.3g · carbohydrate 6.6g · fat 6.1g · sodium 292.9mg
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 sprouts and water parsley well after blanching so the seasoning doesn’t become watery.
Tips: Water parsley loses its aroma and crunch if overcooked, so blanch it briefly.
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Ingredients (1 serving)
- Water dropwort — 80 g
- Mung bean sprouts — 120 g
- Sesame oil — 1 tsp
- Minced garlic — 0.3 tsp
- Salt — 0.2 tsp
- Toasted sesame seeds — 1 tsp