Samantha Nicole If a new salad craving is blooming, this Bean Sprout Salad should be added to your to-try list for sure! Get your freshness-fix with the crispy, vibrant veggies all tossed together in a tangy, sweet, and savory dressing. Your tastebuds will flourish as you enjoy the fragrant, colorful flavors of your harvest! Whether pulled straight from your garden or gathered in baskets at your local famer’s market, this Bean Sprout Salad will always be striving for delightful deliciousness just for you!
Ingredients
For the dressing:
- 1/4 teaspoon fresh ginger, grated
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons rice vinegar
For the salad:
- 3 cups bean sprouts, washed and drained
- 2 cups napa cabbage or green cabbage, shredded
- 1 carrot, julienned or shredded
- 2 tablespoons cilantro, chopped, plus more, to taste, for garnish
- 1 green onion, finely sliced
- 2 tablespoons peanuts, crushed, for garnish
Directions
Step 1 –In a small bowl, whisk the ginger, the sesame oil, the soy sauce, the honey, the vegetable oil, and the rice vinegar together.
Step 2 –In a large bowl, combine the bean sprouts, the cabbage, the carrots, and 2 tablespoons of the cilantro.
Step 3 –Pour the dressing over the salad and toss to combine.
Step 4 –Refrigerate the salad, stirring occasionally, for 1 hour.
Step 5 –Top the salad with the green onions and the peanuts, and garnish with the extra cilantro.
Step 6 –Serve.
