Korean Bean Sprout Salad recipe
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Ingredients
- 12 ¾ ounces fresh mung bean sprouts 6 cups water 1 teaspoon salt 1 cup finely shredded sui choy (Napa cabbage) 2 tablespoons rice wine vinegar 1 tablespoon sesame oil, or more to taste 2 teaspoons white sugar 1 teaspoon toasted sesame seeds 1 teaspoon fish sauce ½ teaspoon minced garlic 2 tablespoons grated carrot 1 green onion, finely chopped, or more to taste
Nutrition Info
- 75.9 caloriescarbohydrate: 9 gcholesterol: : -fat: 4 gfiber: 2.2 gprotein: 3.3 gsaturatedFat: 0.6 gservingSize: -sodium: 693.8 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Korean Bean Sprout Salad
Directions
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Rinse bean sprouts in cold water and discard any bad sprouts.
Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing, mix well.