Annies Bean Sprout Salad Recipes

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ANNIE'S BEAN SPROUT SALAD



Annie's Bean Sprout Salad image

This is one of my favorite salads to serve with Oriental dishes. When you have a stirfry, it is nice to have something cold and crunchy to go with it. My sister, Annette, made this the first time I tasted it, so it became Annie's Bean Sprout Salad.

Provided by Pam Ellingson @wmnofoz

Categories     Other Salads

Number Of Ingredients 9

3 medium green bell peppers, seeded and cut into matchstick julienne strips
2 medium carrots, peeled and cut into matchstick julienne strips
8- 10 ounce(s) fresh mung bean sprouts, rinsed and well drained
DRESSING
3 tablespoon(s) soy sauce, light or low sodium
2 tablespoon(s) rice wine vinegar (i prefer the seasoned rice vinegar, or sushi vinegar)
1 tablespoon(s) vegetable oil, neutral like peanut oil or corn oil
1 1/2 teaspoon(s) toasted sesame oil usually found in the oriental section of most markets.
- salt and pepper to taste if needed

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



Korean Bean Sprout Salad image

This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.

Provided by Ann

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 12

12 ¾ ounces fresh mung bean sprouts
6 cups water
1 teaspoon salt
1 cup finely shredded sui choy (Napa cabbage)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil, or more to taste
2 teaspoons white sugar
1 teaspoon toasted sesame seeds
1 teaspoon fish sauce
½ teaspoon minced garlic
2 tablespoons grated carrot
1 green onion, finely chopped, or more to taste

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.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 9 g, Fat 4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 693.8 mg, Sugar 6.4 g

BEAN SPROUT SALAD WITH SOY SAUCE DRESSING



Bean Sprout Salad with Soy Sauce Dressing image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

2 carrots, peeled and julienned
2 green peppers, seeded and julienned
8 ounces bean sprouts
1 tablespoon sesame oil
1 tablespoon canola oil
3 tablespoons soy sauce
2 tablespoons rice vinegar

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



Bean Sprout Salad image

Provided by Food Network Kitchen

Yield 4 servings as a side dish

Number Of Ingredients 8

1 tablespoon vegetable oil
1 pound fresh bean sprouts
1 medium red bell pepper, seeded and thinly sliced into strips
2 scallions, chopped
2 tablespoons rice wine vinegar
2 teaspoons sugar
Salt
Dash of sesame oil

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.

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