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Fresh Bean Sprout Salad

Gourmet.station's picture
Ingredients
  Fresh bean sprouts 1 Pound, rinsed
  Carrots 2 Medium, shredded
  Toasted sesame seed 1 Tablespoon
  Vegetable oil 2 Teaspoon
  Distilled white vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 2 Teaspoon
Directions

Mix bean sprouts and carrots in a shallow glass dish.
Shake remaining ingredients in a covered jar; pour over vegetables.
Refrigerate covered 1 1/2 hours; stir occasionally.
Serve in shallow bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 396 Calories from Fat 171

% Daily Value*

Total Fat 17 g26.9%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 107.4 mg4.5%

Total Carbohydrates 42 g13.9%

Dietary Fiber 5.5 g22.1%

Sugars 19.8 g

Protein 16 g31.4%

Vitamin A 423.6% Vitamin C 92%

Calcium 27.4% Iron 30.5%

*Based on a 2000 Calorie diet

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Fresh Bean Sprout Salad Recipe