Annies Bean Sprout Salad Recipes

ANNIE'S BEAN SPROUT SALAD

Steps:

• While cutting the veggies into strips, put 5-6 cups of water into a medium saucepan over medium heat. When finished cutting Peppers and Carrots, Blanch them quickly (15 to 30 seconds or so) drain and cool by running under cold water or place into ice bath and drain when cold. Place blanched veggies in a medium non reactive bowl and add rinsed and drained sprouts.
• Stir in all dressing ingredients except salt. Mix well and chill for an hour or more. Taste and add salt and pepper if needed. This salad gets more "marinated" as it chills, and tastes better after at least an hour.
• Serve with any Oriental dish (or grilled main course for a crunchy side)

KOREAN BEAN SPROUT SALAD

Steps:

• Rinse bean sprouts in cold water and discard any bad sprouts.
• Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
• Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
• Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

BEAN SPROUT SALAD WITH SOY SAUCE DRESSING

Steps:

• Submerge carrots in boiling salted water. After a minute add peppers and bean sprouts. Bring back to the boil and refresh mixture in ice water and drain. Pat dry and transfer to a serving bowl. In a bowl combine sesame oil, canola oil, soy sauce and vinegar. Pour dressing over vegetables and toss to combine.

BEAN SPROUT SALAD

Steps:

• Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
• In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.