Mung Bean Sprout Salad

Mung Bean Sprout Salad is a refreshing and crunchy vegetarian dish that celebrates the natural flavors of fresh vegetables and aromatic herbs. This light salad is perfect for a satisfying lunch, offering a delightful mix of textures and tastes in every bite.

Ingredients

• Mung bean sprouts - 200 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1/2, thinly sliced
• Green onions - 2, chopped
• Cilantro - 2 tablespoons, chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the mung bean sprouts under cold water and drain well.
2. In a large mixing bowl, combine the mung bean sprouts, julienned carrot, cucumber, red bell pepper, chopped green onions, and cilantro.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, minced garlic, grated ginger, salt, and black pepper until well combined.
4. Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
5. Sprinkle the toasted sesame seeds on top and give it one last gentle toss.
6. Serve the salad immediately or refrigerate for 10 minutes to enhance the flavors before serving.

Nutrition

• Calories: 150
• Protein: 6 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals, particularly vitamin C and folate.
• High in fiber, which supports digestive health.

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