Asian-inspired bean sprout salad

A deliciously easy side dish!

Mung bean sprouts are ubiquitous in almost every Asian cuisine and for good reason. It’s easy and inexpensive to sprout beans at home and they are extremely versatile whether incorporated into a cooked dish or used as a crunchy garnish. Best of all, they’re packed with antioxidants and an excellent source of vitamin C, calcium and iron. The only downside is that they have a relatively short lifespan, which is what inspired this recipe. Yesterday, I bought a bag of sprouts to make my tasty Pad Thai, and needed a way to enjoy the rest of them before they spoiled. This salad is so yummy that I’m certain I’ll be buying sprouts specifically (and more often) for this purpose from now on.

Ingredients

• 8 ounces (226 g) mung bean sprouts
• 1 clove garlic, finely minced
• 2 teaspoons (10 mL) sesame oil
• 1 teaspoon (5 mL) rice vinegar
• 1 1/2 teaspoons (7.5 mL) soy sauce
• pinch salt
• 1 green onion, minced
• 1 teaspoon toasted sesame seeds

Method

• Rinse bean sprouts in a colander, using cold water. For a prettier salad, remove and discard the stringy root ends (snap them off by hand) if they are still attached. It’s not necessary to complete this step if you’re tossing bean sprouts in a stir fry, but in a salad or when using as a garnish, it’s worth the few minutes it takes, to improve the dish’ presentation.
• Blanch the bean sprouts for 1 minute in a large pot of boiling water. Transfer the sprouts back into the colander and rinse under cold running water until cooled. Shake off excess moisture then transfer the bean sprouts to a clean kitchen towel and gently pat dry. Open the towel to let them air dry while you make the dressing.
• In a small jar with a tight lid, combine the garlic, sesame oil, rice vinegar, soy sauce and salt. Cover and shake to blend well.
• Within an hour of blanching the bean sprouts, transfer them to a serving bowl. Drizzle with dressing and toss to combine. When ready to serve (within the hour), toss again and sprinkle minced green onion and sesame seeds over top.

Serves 4 as a side dish.