Bean Sprout Noodle Salad

This Bean Sprout Noodle Salad is a refreshing and low-carb twist on traditional Chinese noodle dishes, featuring crisp bean sprouts and a zesty dressing. Perfect for a light meal or as a side dish, it combines fresh vegetables and protein for a satisfying experience.

Ingredients

• Bean sprouts - 200 grams
• Zucchini - 1 medium (about 200 grams)
• Carrot - 1 medium (about 100 grams)
• Red bell pepper - 1 medium (about 150 grams)
• Cucumber - 1 medium (about 150 grams)
• Sesame oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Fresh ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Cilantro - 2 tablespoons, chopped (optional)

Steps

1. Begin by preparing the vegetables. Spiralize the zucchini into noodles and set aside.
2. Julienne the carrot, red bell pepper, and cucumber into thin strips.
3. In a large bowl, combine the bean sprouts, zucchini noodles, carrot, red bell pepper, and cucumber.
4. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, minced garlic, and grated ginger to create the dressing.
5. Pour the dressing over the salad mixture and toss well to ensure everything is evenly coated.
6. Top the salad with chopped green onions, sesame seeds, and cilantro if using.
7. Serve immediately or refrigerate for up to 30 minutes to let the flavors meld.

Nutrition

• Calories: 160
• Protein: 5 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

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