Mung Bean Sprout Salad

1 pound rinsed mung bean sprouts

1/2 teaspoon salt

2 tablespoons white distilled vinegar

2 tablespoons Asian sesame oil

1 tablespoon sugar

1 tablespoon toasted sesame seeds

Step 1

In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt. Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.

Step 2

Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste. Serve at room temperature or cold.

Step 3

Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 79Calories from Fat 61

% Daily Value *
Total Fat 5.3g9%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 100mg5%
Total Carbohydrate 7.2g3%

Dietary Fiber 1.1g5%
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mung Bean Sprout Salad