Fresh Bean Sprout Salad

Bright, crisp, and bursting with vibrant flavors, this Fresh Bean Sprout Salad is the perfect light and refreshing dish for any occasion. Combining crunchy bean sprouts, thinly sliced cucumber, julienned carrots, and sweet red bell peppers, this Asian-inspired salad is a symphony of textures and colors. Tossed in a tangy dressing made with soy sauce, rice vinegar, lime juice, and a touch of honey, and finished with toasted sesame seeds and fresh cilantro, each bite delivers a delightful balance of savory, tangy, and mildly spicy notes. Ready in just 20 minutes with no cooking required, this quick and healthy bean sprout salad is ideal as a starter, side dish, or even a refreshing lunch option. Perfect for lovers of vibrant, nutrient-packed meals!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 200 grams bean sprouts
• 1 medium cucumber
• 1 medium carrot
• 1 large red bell pepper
• 3 stalks scallions (green onions)
• 0.5 cup fresh cilantro
• 2 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1.5 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 tablespoon sesame oil
• 1 clove garlic
• 0.5 teaspoon red chili flakes
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by thoroughly rinsing the bean sprouts under cold water and drain them well. Set aside.

Step 2

Slice the cucumber in half lengthwise, scrape out the seeds with a spoon, and then thinly slice it into semicircles.

Step 3

Peel the carrot and julienne it into thin strips.

Step 4

Core and thinly slice the red bell pepper.

Step 5

Finely chop the scallions, both white and green parts.

Step 6

Roughly chop the fresh cilantro leaves.

Step 7

In a large mixing bowl, combine the bean sprouts, sliced cucumber, julienned carrot, bell pepper strips, chopped scallions, and cilantro.

Step 8

Toast the sesame seeds briefly in a small dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Stir frequently and then set aside to cool.

Step 9

For the dressing, in a small bowl, whisk together the soy sauce, rice vinegar, lime juice, honey, sesame oil, minced garlic, red chili flakes, salt, and black pepper.

Step 10

Pour the dressing over the salad and toss everything gently to combine, ensuring all vegetables are coated evenly.

Step 11

Sprinkle the toasted sesame seeds over the salad and give it one final toss.

Step 12

Serve the salad immediately or chill it in the refrigerator for about 15 minutes before serving for slightly enhanced flavors.

Nutrition Facts

Serving size	761.9 grams (761.9g)

Amount per serving	% Daily Value*
Calories	445

Total Fat 25.40g	33%
Saturated Fat 3.80g	19%
Polyunsaturated Fat 10.20g
Cholesterol 0mg	0%
Sodium 1814mg	79%
Total Carbohydrate 47.80g	17%
Dietary Fiber 12.80g	46%
Total Sugars 25.90g
Protein 16.50g	33%

Vitamin D 0IU	0%
Calcium 134mg	10%
Iron 6mg	31%
Potassium 1371mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.1%

Protein: 13.6%

Carbs: 39.4%