Mung Bean Sprout Salad with Sesame Dressing
Equipment
- Mixing bowls At least two – one for the salad and one for the dressing.
- Mandoline slicer or julienne peeler Helpful for slicing the carrot and cucumber finely.
- Whisk or Fork To combine the dressing ingredients.
- Strainer or salad spinner For thoroughly rinsing the bean sprouts.
- Small skillet For toasting sesame seeds if not using pre-toasted ones.
Ingredients
For the Salad
- 2 cups fresh mung bean sprouts not canned
- 1 medium carrot julienned
- 2 scallions thinly sliced
- 1/2 red bell pepper thinly sliced
- 1 tablespoon sesame seeds toasted
- 1/4 cup chopped fresh cilantro optional but recommended
- 1/2 cucumber thinly sliced into half moons
- 1/4 cup edamame beans shelled and lightly steamed
- A handful of broccoli sprouts optional but adds color and nutrients
For the Sesame Dressing
- 2 tablespoons toasted sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- Juice of half a lime
- Salt to taste
Instructions
Step 1: Prep the Sprouts
- Start by rinsing the mung bean sprouts thoroughly in cold water. This not only cleans them but also revives their natural crispness. Drain them using a colander or salad spinner. If you’re using store-bought, check the expiration date—they spoil quickly.
Step 2: Chop the Veggies
- Julienne the carrot, slice the red bell pepper, and cut the cucumber into thin half-moons. Slice the scallions and roughly chop the cilantro if using. Set all veggies aside in a large mixing bowl.
Step 3: Toast the Sesame Seeds
- If your sesame seeds aren’t pre-toasted, toast them in a dry skillet over medium heat until golden and fragrant. This should take 2-3 minutes. Be sure to keep an eye on them—they burn fast.
Step 4: Steam the Edamame
- Briefly steam the edamame beans if using frozen ones. They don’t need long—just 2-3 minutes to get tender. Then shock them in cold water to preserve their vibrant color.
Step 5: Mix the Dressing
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, grated ginger, lime juice, and garlic. Taste and adjust salt if needed.
Step 6: Assemble the Salad
- Add the bean sprouts, steamed edamame, and all the chopped veggies to the bowl. Pour the dressing over and toss gently to combine. Top with toasted sesame seeds and optional broccoli sprouts for added texture.