Japanese Bean Sprout Salad
If you are looking to enjoy the light, crisp texture of bean sprouts in a salad, this Japanese Bean Sprout Salad is definitely worth trying. The savory depth of soy sauce, the tanginess of vinegar, and the richness of sesame oil come together in perfect balance, making it an ideal appetizer or a refreshing side dish to complement your meal.
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Servings: 2
Ingredients
- 7 oz bean sprouts
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- 1.5 oz deli-sliced ham
Seasonings:
- 1 Tbsp rice vinegar
- 1 ½ Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- ½ Tbsp toasted sesame seeds
Instructions
- Slice the cucumber and ham into thin strips, about ⅕ inch (5 mm) wide.
- Fill a pot with plenty of water and bring it to a boil. Once boiling, add the bean sprouts and cook for 30 seconds (up to 1 minute). (Depending on the amount of water, it may stop boiling when you add the sprouts, but there is no need to wait for it to return to a full boil.)
- Drain the sprouts in a colander. Rinse them under running water to cool them completely, then drain well again.
- Place the bean sprouts and cucumber into a plastic bag. Cut a small hole in one corner of the bag using scissors. Squeeze the bag with your hands to press out the excess moisture from the sprouts and cucumber through the hole.
- Transfer the sprouts and cucumber to a bowl and add the ham. Season with rice vinegar, soy sauce, sesame oil, and sesame seeds, then toss to combine.
Notes
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 152.52kcal Carbohydrates: 8.59g Protein: 9.13g Fat: 9.99g Saturated Fat: 1.57g Polyunsaturated Fat: 3.64g Monounsaturated Fat: 3.83g Cholesterol: 15.52mg Sodium: 1017.91mg Potassium: 317.28mg Fiber: 2.43g Sugar: 5.1g Vitamin A: 23.02IU Vitamin C: 19.55mg Calcium: 44.68mg Iron: 1.83mg
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