Soybean Sprout Salad

Soybean Sprout Salad is a refreshing and crunchy vegan Korean appetizer that highlights the nutty flavor of soybean sprouts. Tossed with a tangy dressing, this dish offers a delightful balance of textures and flavors, making it a perfect starter or side dish.

Ingredients

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

Steps

1. Rinse the soybean sprouts thoroughly under cold water and drain.
2. In a pot, bring water to a boil and add the soybean sprouts. Blanch for 3-4 minutes until they are tender but still crunchy.
3. Drain the soybean sprouts and rinse them under cold water to stop the cooking process. Drain again and set aside.
4. In a large bowl, combine the blanched soybean sprouts, julienned carrot, julienned cucumber, and chopped green onion.
5. In a small bowl, whisk together the minced garlic, sesame oil, soy sauce, rice vinegar, sugar, and salt until well combined.
6. Pour the dressing over the salad ingredients and toss gently to combine.
7. Sprinkle sesame seeds on top and serve immediately or chill in the refrigerator for 15 minutes before serving for enhanced flavor.

Nutrition

• Calories: 120
• Protein: 7 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals, particularly folate and magnesium.
• High in protein and fiber, promoting satiety and digestive health.

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