Spicy Bean Sprout Salad
Try this Spicy Bean Sprout Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- seasonings
- 12 oz (340 g) mung bean sprouts
- 1 tbsp. sesame seeds (i used both white and black)
- chopped scallion/green onion for garnish (optional
- 2 tbsp. sesame oil
- 1 1/2 tsp. soy sauce
- 1 1/2 tsp. japanese seven spice powder (shichimi togarashi)*
- 1/2 tsp salt or more to taste
- freshly ground black pepper **
- Carbohydrate 2.8576775542801 g
- Cholesterol 0 mg
- Fat 9.23427590563189 g
- Fiber 0.755469377988612 g
- Protein 1.15648241722132 g
- Saturated Fat 1.33491713096887 g
- Serving Size 1 1 -4 (166g)
- Sodium 2.81979408393906 mg
- Sugar 2.10220817629149 g
- Trans Fat 0.450184959413521 g
- Calories 94 calories
Bring a large pot of water to a boil and add bean sprouts to cook for 1-2 minutes.Drain water.Combine all the seasonings in a large bowl.Add the bean sprouts and mix well together. Sprinkle sesame seeds. Garnish with scallion, if desired.
