Healthy Bean Sprout Salad
Prep time
Total time
I've never served this salad when it wasn't loved by everyone.
Recipe type: Salad
Cuisine: Korean
Serves: 4
Bean Sprout Salad
  • ? cup red onion thinly sliced or chopped
  • 2 cups fresh bean sprouts
  • 1 cup grape tomatoes cut into two pieces
  • ½ green pepper (capsicum) chopped small
  • ½ cup Italian parsley roughly chopped
  • ¼ cup mint leaves roughly torn
  • ¼ cup peanuts (other nuts will work but peanuts have a great crunch)
  • few pieces of broccoli or other vegetable (which I used just because I had it in the fridge or carrot would work just as well.)
Korean Dressing
  • 3 tbsp rice vinegar
  • 6 tbsp lime juice (180 ml)
  • 2 tsp grated fresh ginger
  • 3 tbsp fish sauce (or to taste)
  • 3 tbsp vegetable oil
  • black pepper to taste
  • 2 red chillis seeded and finely chopped
  • 2 large cloves of garlic finely chopped
  • 4 tbsp sugar (or to taste)
Korean Dressing
  1. Prepare the dressing so the ingredients have time to meld and develop
  2. Combine all ingredients and mix well
Bean Sprout Salad
  1. Mix all ingredients in a large bowl
  2. If you make the salad ahead of time it will keep in the refrigerator 4-5 days without the dressing or peanuts.
  3. Dress salad just before serving and garnish with mint leaves and peanuts
Recipe by Orgasmic Chef at