Vegetable and Bean Sprout Salad

Healthy and refreshing salad inspired by the flavours of Southeast Asia.

Enjoy as a light lunch, dinner, or a side dish. For a more substantial meal, add extra protein such as boiled egg, roasted peanuts, smoked salmon, or a wholegrain like brown rice.

Course Side Dish, Salad, Lunch, Light Meal, dinner

Cuisine Vegetarian, Asian, plant-based, Southeast Asian, Southeast Asian inspired

Keyword quick, healthy

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 2

Author Moorlands Eater

Ingredients

80 g bean sprouts (see Recipe Notes)

For the dressing

15 ml (1 tbsp) light soy sauce (can be replaced with regular soy sauce)
15 ml (1 tbsp) sesame oil
10 ml (2 tsp) rice vinegar
10 ml (2 tsp) honey/other sweetener
5 ml (1 tsp) dark soy sauce (can be replaced with light or regular soy sauce)
2 small cloves garlic (finely chopped or grated)
2 cm ginger root (finely chopped or grated)
2 tsp toasted black and white sesame seeds
mild/hot chilli flakes (optional)

For the salad (see Recipe Notes for more alternatives)

⅓ - ½ whole cucumber seeds left in or discarded)
2 large handfuls (approx. 100 g total) greens, shredded or chopped (e.g. lettuce, kale, spinach, chard, sprouting broccoli leaves, cabbage, rocket, watercress)
6 - 8 radish, thinly sliced (approx. 75 g)
3 small spring onions (chopped)
1 small handful mint leaves (shredded or finely chopped)

Garnish

mint leaves (shredded, chopped or left whole)
toasted black and white sesame seeds

Instructions

Make the dressing by combining all the ingredients: shake in screw-topped jar or whisk in a small bowl.
Taste and add more of any ingredient until it's to your personal liking: it should be savoury, tangy and sweet.
Prepare the cucumber by either using a julienne peeler to cut into long thin strips or a knife to cut into matchsticks or dice.
Put into bowl with the rest of the salad ingredients and toss together: you may find it easiest to do this with your hands.
When ready to serve, shake or whisk the dressing again then pour most of it over the salad.
Use tongs or spoons to toss well then serve with the remaining dressing poured over plus a sprinkle of mint leaves and sesame seeds.
Dressing can be made up to 24 hours in advance and kept covered in the fridge.
Undressed salad can be made 1 hour in advance and kept covered in the fridge.
Do not dress the salad until just before serving.

Recipe Notes

Bean Sprouts. Any type of sprouted bean can be used, bought or home sprouted. Shorter, crunchier sprouts work better in this salad than the longer ones often used for stir-frying. In the blog post you'll see a mix of sprouted mung beans and lentils. If you want to try making your own see my guide to Sprouting at Home.

Vegetables and Herbs. Use this recipe as your starting point and swap in whichever you have or prefer e.g. carrot, multicoloured peppers, red onion, red cabbage, cooked and cooled green beans, coriander, chives.