Ever been served a bean sprouts salad in a Japanese restaurant while waiting for sushi at the sushi bar? If not, then you're missing out! This Japanese Bean Sprouts Salad is so easy and quick to prepare. Literally takes about 15 minutes for a healthy, summery side dish.
You can find bean sprouts (sometimes known as mung bean sprouts) at most grocery stores or specialty markets. Bean sprouts are filled with fiber and virtually fat-free, which is why they’re a filling, healthy option. They contain high levels of Vitamin C, folate (which is good for eye health), and Vitamin K (good for the heart).
You can get a bag of bean sprouts (or mung bean sprouts) at your local grocery store, although some don't carry it. I know that Publix always has it in the produce section and Whole Foods occasionally carries it. Specialty Asian markets always have bean sprouts on hand in huge bags!
How to make this 15-minute recipe
- In a large pot, add 4 cups of water and bring to a boil. Add in the package of bean sprouts and boil for 1 minute. Drain the bean sprouts and immediately place in an ice bath to cool for 5 minutes. Drain bean sprouts again in a colander and set aside.
- Meanwhile, make the seasoning. In a small mixing bowl, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 crushed garlic clove, and whisk or mix to combine. Stir in 1 tablespoon toasted sesame seeds.
- Place the bean sprouts in a large mixing bowl and toss with the green onions and the seasoning until well combined. Serve with extra sprinkles of sesame seeds and 2 chopped green onions. Serve as a small starter salad for an Asian meal.
This bean sprouts salad is tossed in a flavorful Japanese seasoning of sesame oil, soy sauce, garlic, and rice vinegar. You may even want to top a sandwich with this bean sprouts salad. How yummy does that sound? Seriously!
Recipe notes
I was craving this Japanese Bean Sprouts Salad after being served this at my local Japanese restaurant. There's a Korean version of this bean sprouts salad as well. If you've never tried to make this I can tell you it's beyond easy!
- Gorgeous bean sprouts should always be bright and crispy looking. If they are off-color, limp and slimy do not buy them! They have a short shelf life so use them up quickly.
- Make sure to put the quickly-boiled bean sprouts in an ice bath to cool off completely before assembling the salad.
- You can add in some extras, if preferred, like shelled edamame. Get creative!
- Serve immediately, and store in the refrigerator for no more than two days.
The seasoning for this Japanese Bean Sprouts Salad is packed with wonderful flavoring from the sesame oil, soy sauce, rice vinegar and garlic. So simple, yet so good!
Want more recipes like this?
If you liked this salad recipe, you’re going to want these recipes too:
- Asian Slaw with Nuoc Cham Dressing
- Easy Pickled Red Onions
- Quick Pickled Vegetables
- Spicy Kale and Fennel Salad with Lemon Vinaigrette
Update Notes: This post was originally published on June 25, 2018, but was republished with slight text changes and additions, like step by step instructions and tips in May 2019.
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Japanese Bean Sprouts Salad
Light and refreshing, quick and easy, this Japanese Bean Sprouts Salad is the perfect side dish. Bean sprouts are tossed with green onions and a sesame soy dressing for a healthy and refreshing salad that's perfect as a side dish or afternoon snack.
- Total Time: 15 mins
- Yield: 2-4 1x
Ingredients
- 9-ounce package of bean sprouts
- 2 green onions, sliced (green parts only)
Seasoning
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, crushed
- 1 tablespoon toasted sesame seeds
Instructions
- In a large pot, add 4 cups of water and bring to a boil. Add in the bean sprouts and boil for 1 minute. Drain the bean sprouts and immediately place in an ice bath to cool for 5 minutes. Drain bean sprouts again in a colander and set aside.
- Meanwhile, make the seasoning. In a small mixing bowl, combine soy sauce, rice vinegar, sesame oil, and garlic, and whisk or mix to combine. Stir in the sesame seeds.
- Place the bean sprouts in a large mixing bowl and toss with the green onions and the seasoning until well combined.
- Serve with extra sprinkles of sesame seeds and chopped scallions. Serve as a small starter salad for an Asian meal.
Notes
- Gorgeous bean sprouts should always be bright and crispy looking. If they are off-color, limp and slimy do not buy them! They have a short shelf life so use them up quickly.
- Make sure to put the quickly-boiled bean sprouts in an ice bath to cool off completely before assembling the salad.
- You can add in some extras, if preferred, like shelled edamame. Get creative!
- Serve immediately, and store in the refrigerator for no more than two days.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Salad
- Method: Stove Top
- Cuisine: Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 58
- Sugar: 4.1 g
- Sodium: 222.7 mg
- Fat: 2.4 g
- Carbohydrates: 7.1 g
- Protein: 3.7 g
- Cholesterol: 0 mg
Cathy T. says
I eat a lot of raw mung bean sprouts. What does boiling do for them? Also, I imagine that adding cold sprouts to boiling water will stop the boiling. Do you leave them in the water until it boils again, or take them out after one minute?
Asian Caucasian says
Hi Cathy! Great questions. You need to quickly boil the bean sprouts, which will wilt them slightly. You do not want to over-boil them because it will ruin the texture of the sprouts in the salad. Placing them in an ice bath immediately after boiling will maintain that texture. No need to wait for the water to boil again once placing them in the pot. 😍
Lisa Davey says
Can I use Soybean sprouts? lot of Protein!
Asian Caucasian says
Great question! Absolutely! They have the same texture as the bean sprouts. Should work beautifully with this dressing!
Chris H says
Do you still need to boil them if you are using canned sprouts?
Asian Caucasian says
Hi Chris! I would not recommend using canned sprouts. They are already soggy and will not have that special crunchy texture you get from fresh bean sprouts. That said, the answer is no to boiling canned sprouts!
Sylvia Tracey says
Brilliant. I make this all the time now. Thanks
Asian Caucasian says
It's so easy! I'm glad you like this bean sprouts recipe. It's a fave when I go to the sushi bar, but now I make it at home all the time!
Frankie Jones says
I just love Japanese sprouts and the way this is prepared! Never thought to make this at home but now I’m going to try! 👍👍
Asian Caucasian says
Not only is this so light and delicious, but it's so good for you! Can't get enough of bean sprouts!