Korean Bean Sprout Salad
This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.
INGRIDIENT
DIRECTION
Step: 1
Rinse bean sprouts in cold water and discard any bad sprouts.
Step: 2
Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
Step: 3
Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
Step: 4
Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.
NUTRITION FACT
Per Serving: 76 calories; protein 3.3g; carbohydrates 9g; fat 4g; sodium 693.8mg.
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