Bean Sprout Salad Mom Style Recipes

BEAN SPROUT SPINACH SALAD

Bean Sprout Spinach Salad image

Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color. -Susan Emery Everett, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1 cup olive oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
1 egg
2 tablespoons Worcestershire sauce
1 package (10 ounces) fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-boiled large eggs, sliced
2 tablespoons sunflower kernels

Steps:

In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

Nutrition Facts : Calories 342 calories, Fat 32g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

CRUNCHY COLD BEAN SPROUT SALAD

Crunchy Cold Bean Sprout Salad image

Today my mom chose to make this recipe for my post-college meal, and the only thing I loved more than its taste was her thoughtfulness in selecting something that was fresh, healthy, nutritious, non-greasy... just the way I love my food! Thanks Mom! Note: This is from "Summer Cookery" by Sushma Shourie. Prep. time includes chilling time.

Provided by Anu_N

Categories One Dish Meal

Time 40m

Yield 2 main dish servings, 2-4 serving(s)

Number Of Ingredients 8

Ingredients

450 g bean sprouts
3 tablespoons soy sauce
1 tablespoon vinegar (I use white vinegar)
1 teaspoon sugar
1/2 teaspoon sesame oil
100 g fresh green beans, trimmed,cut into diagonal strips 1 inch long
160 g panir or 160 g firm tofu, cut into matchsticks
1/4 medium green bell pepper, julienned

Steps:

Blanch the bean sprouts in boiling water for 1 minute.
Refresh in cold water and drain well.
Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl.
Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender.
Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl.
Cover and chill for at least 20 minutes.

Nutrition Facts : Calories 122.9, Fat 1.6, SaturatedFat 0.3, Sodium 1525.6, Carbohydrate 21.5, Fiber 6.3, Sugar 13.1, Protein 10.8

BEAN SPROUT SALAD (DOW NGAH)

Bean Sprout Salad (Dow Ngah) image

Make and share this Bean Sprout Salad (Dow Ngah) recipe from Food.com.

Provided by Dienia B.

Categories Chinese

Time 12m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 cup bean sprouts
1/4 cup carrot, grated
2 green onions, chopped
1/2 tablespoon soy sauce
1 teaspoon oil
2 teaspoons sesame oil

Steps:

If using fresh bean sprouts, pour boiling water over them; let stand 2 minutes. If using canned bean sprouts, wash them in running water; drain in colander.
Combine carrot, onion, soy sauce, oil, and sesame oil.
Pour over bean sprouts; mix.

GREEN BEAN AND BEAN SPROUT SALAD

Green Bean and Bean Sprout Salad image

Make and share this Green Bean and Bean Sprout Salad recipe from Food.com.

Provided by PinkCherryBlossom

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces fine green beans, topped and tailed
4 ounces mange-touts peas, shredded diagonally
6 ounces bean sprouts
1 red onion, very finely sliced
7 ounces canned straw mushrooms
1 tablespoon rice wine vinegar or 1 tablespoon white wine vinegar
2 tablespoons shoyu or 2 tablespoons light soy sauce
1 -2 teaspoon sesame oil
1 teaspoon raw brown sugar
1 tablespoon fresh coriander leaves, roughly chopped
1 tablespoon Thai basil, roughly chopped
3 spring onions, finely shredded
3 sprigs fresh coriander
3 sprigs fresh basil leaves
1 tablespoon sesame seeds, toasted

Steps:

Steam the green beans and mange tout for 3 minutes.
Place in a colander and refresh under cold running water. Drain.
Place the beans, mange tout, bean sprouts, onion and mushroom in a large bowl and mix well.
In a small bowl mix together the vinegar, shoyu, sesame oil, and sugar.
Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.
Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.

Nutrition Facts : Calories 92.1, Fat 2.8, SaturatedFat 0.4, Sodium 653, Carbohydrate 14.5, Fiber 5, Sugar 4.9, Protein 5.7

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Sukju Namul (Mung Bean Sprout Salad) image

Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.

Provided by Ann Lee

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups water
1 pound mung bean sprouts
1 baby carrot, cut into matchsticks
1 green onion, cut into 1-inch pieces
1 teaspoon sesame oil
1 teaspoon crushed garlic
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame seeds

Steps:

Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g

BEAN SPROUT SALAD - MOM STYLE

Bean Sprout Salad - Mom Style image

My Mom used to make this for special occasions. I could eat a whole batch of this all myself. It is even better the next day all wilted and soggy, but most people prefer it fresh.

Provided by Aussie-In-California

Categories Beans

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 lb bean sprouts
1/2 head lettuce, chopped 1-inch squares
4 green onions, thinly sliced
3 large tomatoes, chopped
1/4 lb snow peas, cut into 1-inch pieces
8 -16 ounces fresh mushrooms, sliced
1/3 cup vegetable oil (I prefer Olive)
1/3 cup soy sauce
1 teaspoon balsamic vinegar or 1 teaspoon rice vinegar
1 garlic clove, chopped
1 teaspoon sesame oil

Steps:

Prepare all salad ingredients and place in large bowl.
Whisk together all dressing ingredients in a bottle or small bowl.
When ready to serve toss salad and dressing together.

Nutrition Facts : Calories 93.8, Fat 6.7, SaturatedFat 0.9, Sodium 457.4, Carbohydrate 6.7, Fiber 2.1, Sugar 3.9, Protein 3.6

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