Ingredients with Measurements:
- 2 cups soybean sprouts
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped roasted peanuts
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon gochujang (Korean chili paste)
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed: None
Step-by-step instructions:
1. Rinse soybean sprouts under cold water and drain well.
2. In a large mixing bowl, combine soybean sprouts, scallions, cilantro, mint leaves, and roasted peanuts.
3. In a small mixing bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, gochujang, garlic, salt, and black pepper.
4. Pour the dressing over the soybean sprout mixture and toss well to combine.
5. Cover and refrigerate for at least 30 minutes before serving.
10 minutes preparation time, 30 minutes refrigeration time
Temperature: Serve chilled
Serving size: 4 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 9g
- Protein: 5g
- Fiber: 2g
- Sugar: 5g
Substitutions for ingredients:
- Soybean sprouts can be substituted with mung bean sprouts or alfalfa sprouts.
- Roasted peanuts can be substituted with cashews or almonds.
- Gochujang can be substituted with sriracha sauce or red pepper flakes.
Variations:
- Add sliced cucumbers or carrots for extra crunch.
- Use lime juice instead of rice vinegar for a tangier flavor.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Make sure to drain the soybean sprouts well to avoid a watery salad.
- Adjust the amount of gochujang according to your spice preference.
- For a vegetarian version, use agave nectar instead of honey.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with extra chopped herbs and peanuts.
Garnishes:
- Chopped scallions, cilantro, mint leaves, and roasted peanuts.
Pairings:
- Serve as a side dish with grilled chicken or fish.
- Pair with a light and refreshing white wine, such as a Pinot Grigio.
Suggested side dishes:
- Steamed rice or quinoa.
- Grilled vegetables.
Troubleshooting advice:
- If the salad is too spicy, add more honey or rice vinegar to balance the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salad.
- Store leftover salad in the refrigerator and discard after 2 days.
Food history:
- Soybean sprouts are a common ingredient in Korean cuisine and are known for their health benefits.
Flavor profiles:
- Spicy, tangy, and nutty.
Serving suggestions:
- Serve as a refreshing side dish or light lunch.
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Region: Korean