Bean Sprout Salad
This refreshing and crunchy salad is typical of the traditional accompaniments to a Korean meal.
January 18, 2010
Serves 4
What you need:
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice wine vinegar
- 1/2 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 12 ounces fresh bean sprouts
- 3 minced scallions
- 1 tablespoon toasted sesame seeds
What you do:
- In a small bowl, combine the oil, vinegar, garlic, ginger, sugar, salt and pepper flakes until well blended. Place the bean sprouts and scallions in a bowl. Add the dressing and toss lightly to combine. Spoon the salad into small individual bowls and sprinkle with the sesame seeds.
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