This light and refreshing Bean Sprout Salad takes only 10 minutes to make!  It's crunchy, nutty, and so addicting!  It's a perfect side dish for Asian meals!

Bean Sprout Salad

INGREDIENTS

• 9 oz bean sprouts (1 bag)
• 1 green onion/scallion

Seasonings

• 1 Tbsp toasted white sesame seeds
• 1 clove garlic
• 1 Tbsp sesame oil (roasted)
• ½ Tbsp soy sauce
• ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

INSTRUCTIONS

1. [Optional] Remove the brown part and stringy root part. I recommend doing this extra step when you eat raw bean sprouts or when they are seasoned with light flavor sauce. You can taste the clean bean sprouts.

2. Rinse the bean sprouts under cold water and drain well.

3. Bring a large pot of water to a boil. Once boiling, add bean sprouts to cook for 1 to 1.5 minutes.  

4. Drain into a colander and set aside for 5 minutes as you don't want to dilute the sauce with remaining water. 

5. Meanwhile, cut the green onion/scallion into small pieces. Grind the sesame seeds in a mortar and pestle. Grate the garlic, or use a garlic press to crush the garlic.

6. In a medium bowl, combine all the ingredients for the seasonings and mix well. It might look little but it's more than enough.

7. Add the bean sprout and green onion/scallion in the bowl and combine all together. Serve chilled or at room temperature.

To Store

1. Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days (but enjoy it sooner!).

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