Korean Soybean Sprout Salad

Korean Soybean Sprout Salad is a refreshing and crunchy side dish that brings the umami flavors of Korean cuisine to your table. Packed with nutrients and low in carbs, this salad is a perfect keto-friendly snack.

Ingredients

• Soybean sprouts - 200 grams
• Garlic - 1 clove, minced
• Green onion - 1, finely chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon (low sodium)
• Rice vinegar - 1 teaspoon
• Red pepper flakes - 1/2 teaspoon
• Sesame seeds - 1 teaspoon
• Salt - to taste

Steps

1. Rinse the soybean sprouts under cold water and drain well.
2. In a pot, bring water to a boil and add the soybean sprouts. Blanch for about 3 minutes until just tender.
3. Drain the soybean sprouts and rinse under cold water to stop the cooking process. Allow them to cool completely.
4. In a large mixing bowl, combine the cooled soybean sprouts, minced garlic, chopped green onion, sesame oil, soy sauce, rice vinegar, and red pepper flakes.
5. Toss everything together until the sprouts are well coated in the dressing.
6. Taste and add salt as needed. Transfer to a serving dish, sprinkle with sesame seeds, and serve immediately or chill for 30 minutes before serving for enhanced flavors.

Nutrition

• Calories: 90
• Protein: 7 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.1 L

Health Benefits

• Rich in protein and low in carbs, making it ideal for a keto diet.
• Packed with vitamins and minerals, supporting overall health.

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