CRUNCHY THAI SALAD
Steps:
- Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
- Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
KOREAN BEAN SPROUT SALAD
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
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
COLD BEAN SALAD
Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, "This mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours." She adds, "And leftovers are great over rice or noodles."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the beans, cheese, onion, olives, celery and peppers. Drizzle with vinaigrette; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 529mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein.
CRUNCHY COLD BEAN SPROUT SALAD
Today my mom chose to make this recipe for my post-college meal, and the only thing I loved more than its taste was her thoughtfulness in selecting something that was fresh, healthy, nutritious, non-greasy... just the way I love my food! Thanks Mom! Note: This is from "Summer Cookery" by Sushma Shourie. Prep. time includes chilling time.
Provided by Anu_N
Categories One Dish Meal
Time 40m
Yield 2 main dish servings, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the bean sprouts in boiling water for 1 minute.
- Refresh in cold water and drain well.
- Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl.
- Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender.
- Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl.
- Cover and chill for at least 20 minutes.
Nutrition Facts : Calories 122.9, Fat 1.6, SaturatedFat 0.3, Sodium 1525.6, Carbohydrate 21.5, Fiber 6.3, Sugar 13.1, Protein 10.8
GREEN BEAN AND BEAN SPROUT SALAD
Make and share this Green Bean and Bean Sprout Salad recipe from Food.com.
Provided by PinkCherryBlossom
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Steam the green beans and mange tout for 3 minutes.
- Place in a colander and refresh under cold running water. Drain.
- Place the beans, mange tout, bean sprouts, onion and mushroom in a large bowl and mix well.
- In a small bowl mix together the vinegar, shoyu, sesame oil, and sugar.
- Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.
- Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.
Nutrition Facts : Calories 92.1, Fat 2.8, SaturatedFat 0.4, Sodium 653, Carbohydrate 14.5, Fiber 5, Sugar 4.9, Protein 5.7
CRUNCHY PICKLED BEAN SPROUT SALAD
Steps:
- To make the brine, in a small saucepan, combine the sugar, salt, vinegar, and water and heat over medium heat, stirring occasionally until the sugar and salt have dissolved. Remove from the heat and set aside to cool completely.
- Up to 2 hours in advance of serving, combine the bean sprouts, carrot, and scallions in a bowl. Pour the cooled brine over the vegetables and then use your fingers to toss the vegetables in the brine. Set aside to marinate for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, there won't be enough brine to cover the vegetables, but they will eventually shrink in volume. When the vegetables are ready for eating, the brine will almost cover them and they will have a pleasantly tangy flavor and lots of crunch. Taste to make sure they have sat long enough.
- Once you are satisfied with the flavor, drain the vegetables and pile them high on a plate. Serve them within 2 hours to enjoy them at their peak.
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