Bean Sprouts & Cucumbers
Submitted by mamazanne
Crunchy bean sprout and cucumber salad tossed in a toasted sesame oil, soy, and apple cider vinegar dressing. Ten minutes, no cooking, and refreshingly light.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
10 minWhen you need a side dish that’s crisp, cool, and comes together in the time it takes to boil a kettle, this is it.
Blanched mung bean sprouts get tossed with thinly sliced cucumber in a dressing that hits every note: nutty toasted sesame oil, salty soy sauce, and tangy apple cider vinegar.
A sprinkle of sesame seeds and a dash of chili powder on top add crunch and a whisper of heat.
It’s the kind of clean, bright salad that pairs with everything from grilled chicken to a bowl of steamed rice.
Pro Tips
- Blanch the bean sprouts for exactly one minute, no more. You want them slightly softened but still snappy. Overdone sprouts go limp and watery.
- Seed the cucumber before slicing. Those watery seeds will dilute the dressing and make the salad soggy.
- Use toasted sesame oil, not regular. The toasted version has a deep, roasty flavor that regular sesame oil simply cannot match.
Variations
- Add shredded carrot or thinly sliced radish for extra color and crunch.
- Toss in some cooked glass noodles to turn this side into a light main course.
- Swap the apple cider vinegar for rice vinegar for a softer, more traditionally Asian tang.
Ingredients
Directions
Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water.
Toss with sprouts. Granish with seasame seeds and a dash of chili powder.
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