Hands down, this salad is one of my favorite foods that my mom made. When I was younger, I used to sneak to the fridge and eat more of this after dinner because it was that good and I was that addicted to the deliciousness of it. It’s really simple ingredients and doesn’t take much time to put together, but the combination of everything is refreshing and perfect for the warmer months that are coming up for us living in the northern half of the globe.
Bean Sprout Salad
- 9oz mung bean sprouts
- Half of a large hot house/English cucumber (note: you can use 2 Persian cucumbers instead. If you’re using regular cucumbers, remove the waxy skin and seeds before slicing for the salad)
- ¼ teaspoon salt
- 1 stalk green onion/scallions
- minced fresh spicy peppers (optional, use as much or as little as desired)
- 1 clove of garlic, minced
- 1 teaspoon sugar (or other sweetener)
- 2 tablespoons rice vinegar
- 2 tablespoons reduced sodium/salt soy sauce (or tamari for gluten free)
- 1 tablespoon sesame oil
- toasted sesame seeds for garnish (optional)
- Prepare the cucumber by slicing them into half-moon shapes or bite sized pieces.
- Set a colander into a bowl and put the cucumber pieces into the colander.
- Sprinkle the salt over the cucumber and mix well to ensure that all the pieces are covered with some of the salt. Set aside for 15 minutes to let the moisture be drawn out from the cucumber.
- In a small bowl, prepare the sauce by mixing the minced garlic, sugar, rice vinegar, soy sauce, and sesame oil. Set aside to let the flavors meld.
- Prepare the bean sprouts by removing them from their package and setting them into a strainer. Rinse with cold water, then pick through them to remove any rotten or discolored pieces.
- Once the bean sprouts are cleaned, put them into a pot of simmering water. With the stove on, cook the sprouts for 3 minutes while stirring frequently to ensure that all the beans get submerged in the heated water and they cook evenly.
- Turn off the heat and let the sprouts sit in the water for an additional minute.
- Strain the bean sprouts and give them a quick rinse in cold water to stop the cooking. You don’t want to overcook them or they’ll become mushy.
- Using your hands, and working a handful at a time, squeeze out the excess water from the bean sprouts and place them into a large bowl.
- Once all the bean sprouts have been squeezed, do the same to the salted cucumbers by working a handful at a time, then adding them to the bowl with the bean sprouts once squeezed. You don’t have to get all the moisture out, but you want to get as much of it out as you can so your salad doesn’t become watery.
- Slice the stalk of green onion/scallion and mince the fresh hot pepper (if using), then add it to the bowl with the sprouts and cucumber.
- Pour the sauce over the veggies and mix until well combined. Cover and place in the fridge for at least 15 minutes so the salad can soak up the sauce.
- Garnish with toasted sesame seeds and it’s ready to eat!
This can last in the fridge for up to 3 days, but the sooner you eat it, the better.