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

Ann

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse bean sprouts in cold water and discard any bad sprouts.

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  • 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.

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(R) for white sugar, if preferred.

Nutrition Facts

76 calories; protein 3.3g; carbohydrates 9g; fat 4g; sodium 693.8mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2019
Love this fresh Korean salad. Reminds me of a light kimchi. Read More
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