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Bean Sprout Salad

This refreshing and crunchy salad is typical of the traditional accompaniments to a Korean meal.

by Robin Robertson

January 18, 2010

Serves: 4
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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:

  1. 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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