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Korean Bean Sprout Salad

I.am.Vegetarian's picture
Ingredients
  Mung bean sprouts 1 Pound
  Water 5 Cup (80 tbs) (Boiling)
  Green onion tops 6
  Pepper 1⁄2 (Red Or Green)
  Oriental sesame oil 3 Tablespoon
  Low sodium soy sauce/Regular soy sauce 4 Tablespoon
  Garlic 2 Large, pressed
  Salt 1⁄4 Teaspoon
  Cayenne pepper 1 Pinch
  Sesame seeds 4 Tablespoon, hulled
Directions

MAKING
1) Rinse bean sprouts, place in a colander and pour over boiling water.
2) In a large bowl, drain and place the bean sprouts.
3) In a food processor bowl with a metal blade, process the green onions until finely minced and add to sprouts.
4) Add green pepper to the processor bowl, process until coarsely chopped and add to the spouts.
5) Add sesame oil, soy sauce, garlic, salt and cayenne, toss gently to mix.
6) In a non-stick pan, toast the sesame seeds over a medium heat until light brown and add to the salad.
7) Cover and refrigerate for at least 30 minutes for the flavors to blend.

SERVING
8) Spoon into individual serving dishes and serve immediately

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Korean
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
6

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