Bean Sprout Salad

Bean Sprout Salad is a refreshing and crunchy Korean dish that combines the earthy flavors of bean sprouts with a tangy sesame dressing. It's a perfect side dish that complements any meal and is packed with nutrients.

Ingredients

• Bean sprouts - 200 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 small, julienned
• Green onion - 2 stalks, chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Garlic - 1 clove, minced
• Sesame seeds - 1 teaspoon, toasted
• Salt - to taste

Steps

1. Rinse the bean sprouts under cold water and drain well.
2. In a pot, bring water to a boil and blanch the bean sprouts for about 2 minutes until tender but still crunchy.
3. Drain and rinse the bean sprouts under cold water to stop the cooking process.
4. In a large mixing bowl, combine the blanched bean sprouts, julienned carrot, julienned cucumber, and chopped green onion.
5. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, sugar, minced garlic, and salt to taste.
6. Pour the dressing over the salad and toss gently to combine all ingredients.
7. Sprinkle toasted sesame seeds on top and serve immediately.

Nutrition

• Calories: 120
• Protein: 4 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great option for a healthy diet.

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