Ingredients with Measurements:
- 2 cups soybean sprouts
- 1 large carrot, julienned
- 2 green onions, thinly sliced
- 1/4 cup cilantro leaves, chopped
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon sesame seeds
Dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1/2 teaspoon grated ginger
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the soybean sprouts and drain well. Place them in a large mixing bowl.
2. Add the julienned carrot, sliced green onions, chopped cilantro, and chopped peanuts to the bowl.
3. In a small mixing bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until well combined.
4. Pour the dressing over the salad and toss well to coat.
5. Sprinkle sesame seeds over the top of the salad.
6. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 90
- Total fat: 5g
- Total carbohydrates: 9g
- Dietary fiber: 2g
- Protein: 4g
Substitutions for ingredients:
- Instead of soybean sprouts, you can use mung bean sprouts or alfalfa sprouts.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use olive oil or avocado oil.
- Instead of roasted peanuts, you can use cashews or almonds.
Variations:
- Add sliced red bell pepper or cucumber for extra crunch.
- Use chopped fresh mint instead of cilantro for a different flavor profile.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to rinse the soybean sprouts well to remove any dirt or debris.
- Use a mandoline or julienne peeler to easily julienne the carrot.
- Toast the sesame seeds in a dry skillet over medium heat for a few minutes for extra flavor.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or chopped peanuts.
Garnishes:
- Cilantro leaves
- Chopped peanuts
- Toasted sesame seeds
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of steamed rice or quinoa.
Suggested side dishes:
- Steamed rice
- Quinoa
- Grilled vegetables
Troubleshooting advice:
- If the dressing is too salty, add a bit more honey or rice vinegar to balance the flavors.
Food safety advice:
- Make sure to rinse the soybean sprouts well to remove any bacteria.
- Store any leftover salad in the refrigerator and consume within 2 days.
Food history:
- Soybean sprouts are a common ingredient in Korean cuisine and are often used in salads and stir-fries.
Flavor profiles:
- This salad has a fresh and crunchy texture with a savory and slightly sweet dressing.
Serving suggestions:
- Serve as a light lunch or as a side dish with a main course.
Related Categories
Cooking Method: N/A
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Taste: Refreshing, Tangy, Savory, Nutty, Crisp