Ingredients
Scale
- 2 cups fresh bean sprouts
- 1 medium cucumber
- 1 large carrot
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 2 chopped green onions
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse 2 cups of fresh bean sprouts under cold running water until clean.
- Drain the bean sprouts thoroughly using a colander.
- Cut one medium cucumber into thin matchsticks or slices.
- Julienne one large carrot into similar-sized pieces.
- In a mixing bowl, whisk together 2 tablespoons of toasted sesame oil, 1 tablespoon of rice vinegar, and 1 tablespoon of low-sodium soy sauce until well combined.
- In a large mixing bowl, combine the drained bean sprouts, sliced cucumber, and julienned carrot.
- Pour the dressing over the fresh ingredients while tossing gently to coat them.
- Sprinkle in 2 chopped green onions and about 1 tablespoon of toasted sesame seeds over the salad mixture.
- Toss again lightly to distribute everything evenly.
- Garnish with extra sesame seeds if desired and serve immediately.
Notes
Store leftovers in an airtight container.
Enjoy cold; no reheating needed.
Pair with rice or grilled meats.
Use fresh sprouts for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg