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Korean Bean Sprout Salad

Rated as 5 out of 5 Stars
1

"This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice."
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Ingredients

25 m servings 76
Original recipe yields 4 servings

Directions

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  1. Rinse bean sprouts in cold water and discard any bad sprouts.
  2. 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.
  3. Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
  4. 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.

Footnotes

  • Cook's Notes:
  • For a spicy kick, mix in some kimchi (hot pickled vegetables). I mix about 2:1 bean sprout salad with kimchi. Or serve it on the side.
  • You can substitute Splenda® for white sugar, if preferred.

Nutrition Facts


Per Serving: 76 calories; 4 9 3.3 0 694 Full nutrition

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Reviews

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Love this fresh Korean salad. Reminds me of a light kimchi.