Blanched Bean Sprout Salad
A quick, refreshing Korean-style side dish of crisp blanched bean sprouts and carrots tossed in a simple sesame dressing. Ready in minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 60
- Protein
- 3g
lightfreshkoreanveganvegetariangluten-freeplant-basedcrunchy
Ingredients
- 4 cups bean sprouts
- 1 medium carrot
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 clove garlic
- 1 tsp sesame seeds
Instructions
- 1
Bring a pot of salted water to a boil. Add the 4 cups bean sprouts and 1 medium carrot (cut into thin matchsticks) and blanch for 2 minutes until crisp-tender.
- 2
Drain immediately and rinse under cold water to stop cooking. Squeeze out excess water gently.
- 3
In a bowl, mix 1 tbsp soy sauce, 1 tbsp sesame oil, 1 minced garlic clove, and 1 tsp sesame seeds.
- 4
Add the drained sprouts and carrots to the dressing. Toss well to coat. Serve at room temperature or chilled.
Tools you’ll need
- pot
- colander
- mixing bowl
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