Bean Sprouts with Mustard Dressing recipe - ingredients, nutrition and when to eat it
Bean sprouts and cucumber are lightly tossed in a mustard dressing. Their crisp texture and bright, tingling flavor make them perfect for a summer table or a…
Bean sprouts and cucumber are lightly tossed in a mustard dressing. Their crisp texture and bright, tingling flavor make them perfect for a summer table or a meal for guests.
Side dishes · 10 minutes to cook
Nutrition (per 257g serving): 132.5 kcal · protein 5.4g · carbohydrate 13.4g · fat 7.4g · sodium 901.1mg
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: Blanch the bean sprouts briefly so they stay crisp instead of becoming soft.
Tips: If they retain too much water, the dressing will become thin, so drain them in a colander and gently press out the excess moisture by hand.
Tips: Add the mustard a little at a time until you reach the level of heat you like.
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Ingredients (1 serving)
- Mung bean sprouts — 150 g
- Cucumber — 70 g
- Prepared mustard — 2 tsp
- Vinegar — 2 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 1 pinch