Mung Bean Sprout Salad

Crisp, vibrant, and bursting with fresh flavor, this Mung Bean Sprout Salad is the ultimate healthy side dish or light lunch. Packed with nutrient-rich mung bean sprouts, crunchy carrots, cool cucumbers, and sweet red bell peppers, this salad delivers an irresistible texture and a fresh, colorful presentation. The simple yet flavorful dressing—made with soy sauce, rice vinegar, sesame oil, and a hint of honey—perfectly balances tangy and savory notes, while toasted sesame seeds and fresh cilantro elevate the dish with nutty and herbaceous undertones. Ready in just 15 minutes with no cooking required, this refreshing Asian-inspired salad is both quick and nutritious, making it perfect for busy weeknights or meal prep. Serve it as a standalone dish or pair it with grilled proteins for a wholesome, flavorful meal. Keywords: mung bean sprout salad, healthy salad recipe, Asian-inspired salad, quick salad recipe, no-cook recipes.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 250 grams mung bean sprouts
• 1 medium carrot
• 1 medium cucumber
• 1 medium red bell pepper
• 1 tablespoon sesame seeds
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 2 tablespoons fresh cilantro
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the mung bean sprouts thoroughly in cold water and drain well. Set them aside to dry slightly.

Step 2

Peel the carrot and julienne it into thin, matchstick-sized pieces.

Step 3

Slice the cucumber lengthwise, remove the seeds if necessary, and cut it into thin strips.

Step 4

Core the red bell pepper and slice it into thin strips.

Step 5

In a small dry skillet over medium heat, toast the sesame seeds for 1-2 minutes, stirring frequently, until golden and aromatic. Remove from heat and set aside to cool.

Step 6

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, salt, and black pepper to make the dressing.

Step 7

In a large mixing bowl, combine the mung bean sprouts, carrot, cucumber, and red bell pepper. Pour the dressing over the vegetables and toss gently to coat evenly.

Step 8

Chop the fresh cilantro and sprinkle it over the salad along with the toasted sesame seeds.

Step 9

Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Stir gently before serving.

Nutrition Facts

Serving size	730.6 grams (730.6g)

Amount per serving	% Daily Value*
Calories	381

Total Fat 20.30g	26%
Saturated Fat 3.20g	16%
Polyunsaturated Fat 8.00g
Cholesterol 0mg	0%
Sodium 1809mg	79%
Total Carbohydrate 43.30g	16%
Dietary Fiber 11.30g	40%
Total Sugars 25.60g
Protein 15.30g	31%

Vitamin D 0IU	0%
Calcium 113mg	9%
Iron 5mg	27%
Potassium 1077mg	23%

*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: 43.8%

Protein: 14.7%

Carbs: 41.5%