Korean Bean Sprout Salad

This Korean salad makes a great light side dish to accompany BBQ with its combination of mung bean sprouts and cabbage with a sesame-based dressing.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 76 Calories

Ingredients

• 1 teaspoon salt
• 2 teaspoons white sugar
• 6 cups water
• 1 teaspoon fish sauce
• 1 teaspoon toasted sesame seeds
• 2 tablespoons rice wine vinegar
• 2 tablespoons grated carrot
• 1 cup finely shredded sui choy (Napa cabbage)
• 1 tablespoon sesame oil, or more to taste
• 1 green onion, finely chopped, or more to taste
• 0.5 teaspoon minced garlic
• 12.75 ounces fresh mung bean sprouts

Recipe Instructions

Step 1

Rinse bean sprouts in cold water and discard any bad sprouts.

Step 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.

Step 3

Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.

Step 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.