A delicious new way to enjoy a nutritious vegetable!
I love the taste and crunchy texture of fresh bean sprouts and am always looking for new ways to enjoy them. I recently learned that bean sprouts are an excellent source of antioxidants, Vitamin C, calcium and iron which means there are even more reasons to love them! This salad takes just minutes to pull together and is great on its own or as a side dish. If you enjoy this recipe, you might also like this tasty bean sprout salad.
- 3 cups (255 g) fresh bean sprouts
- 2 cups (450 g) shredded cabbage
- 1 medium or large carrot, peeled and shredded
- Large handful chopped fresh cilantro leaves, divided
- 1 green onion, finely sliced
- 2 tablespoons (15 g) chopped peanuts or cashews
- 1/2 teaspoon grated fresh gingerroot
- 1/2 teaspoon (2.5 mL) sesame oil
- 1 tablespoon (15 mL) soy sauce (or tamari, for a gluten-free version)
- 1 tablespoon (15 mL) maple syrup or honey
- 1 tablespoon (15 mL) vegetable oil
- 1 ½ tablespoons (22.5 mL) rice vinegar
- Rinse bean sprouts under cold water and drain well. Place in a large bowl.
- Prepare dressing (this can be done up to a day ahead) by shaking ingredients together in a small jar with a tight lid. Refrigerate until needed.
- Combine bean sprouts, cabbage, carrots, and half of the cilantro in a large bowl.
- Drizzle with 2/3 of the dressing and toss to combine. Check the bottom of the bowl – if dressing is accumulating there, the salad is sufficiently dressed. If not, drizzle a bit more and toss again.
- Place in fridge for 30 minutes – 1 hour to chill before serving, tossing occasionally during that resting time.
- When ready to serve, scatter green onions, peanuts and remaining cilantro over top.
This sounds great! Wouldn’t it be wonderful to bring along to a picnic.
I love love love this! I am addicted to that crunch! Nice dressing.
Thank you! I am all about the crunch as well!