Mung Bean Sprout Salad
A refreshing, crunchy salad with mung bean sprouts, tender chicken, and crisp daikon sprouts, tossed in a light sesame dressing. Perfect for a quick weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 25g
Ingredients
- 4 cups mung bean sprouts
- 2 cups cooked chicken breast
- 1 cup daikon sprouts
- ½ cup green mung beans
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
Instructions
- 1
Rinse the 4 cups mung bean sprouts and 1 cup daikon sprouts in cold water, then drain well and set aside.
- 2
In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp honey until the honey dissolves.
- 3
In a large bowl, combine the drained sprouts, 2 cups cooked chicken breast (shredded or cubed), and 0.5 cup green mung beans (if using raw, soak in water for 30 minutes first; if cooked, add directly).
- 4
Pour the dressing over the salad and toss gently until everything is evenly coated.
- 5
Let the salad sit for 5 minutes to allow flavors to meld, then serve chilled or at room temperature.
Tools you’ll need
- Large bowl
- Small bowl
- Whisk
- Colander
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