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Colorful bean sprout salad
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Bean sprout is very nutritious and very popular in Asia and in Chinese cuisine elsewhere. This salad is very delicious and easy to prepare. Most common bean sprouts comes from mung beans. Mung bean sprouts are tender but crunchy. They have a delicate flavor. You will enjoy this salad.
Bean sprouts do not store well and spoil easily. You should use them as soon as possible. When buying, look for tender and younger sprouts.
Recipe summary
For
Colourful bean sprout salad
Preparation time: 20 minutes
Cooking time: 0
Serves: 4
Bean sprouts come cleaned or with roots in the market. If the sprouts came with roots do not bother to remove the roots but wash 150 grams bean sprouts thoroughly. The roots are edible. It is very time consuming to remove the roots one by one.
Wash and cut 200 grams turnip – cut into small cubes,
50 grams asparagus – sliced into thin pieces,
80 grams tomato cut into small cubes,
80 grams green bell pepper (half piece) cut into small cubes,
70 grams yellow bell pepper (half piece) – cut into small cubes,
100 grams onion - chopped,
2 small red chilies cut into fine pieces,
1 green chili cut into fine pieces.
Mix all the vegetables, in a large bowl. Squeeze half a lime. Add ½ teaspoon pepper and ½ teaspoon salt and mix well. Dribble 2 teaspoon olive oil or sesame oil.
Colorful bean sprout salad is ready.
Recipe follows in detail with pictures. For
Colourful bean sprout salad
Preparation time: 20 minutes
Cooking time: 0
Serves: 4
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| Bean sprout with mung beans |
Wash and cut 200 grams turnip – cut into small cubes,
50 grams asparagus – sliced into thin pieces,
80 grams tomato cut into small cubes,
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| Prepared Ingredients |
70 grams yellow bell pepper (half piece) – cut into small cubes,
100 grams onion - chopped,
2 small red chilies cut into fine pieces,
1 green chili cut into fine pieces.
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| Colorful bean sprout salad |
Mix all the vegetables, in a large bowl. Squeeze half a lime. Add ½ teaspoon pepper and ½ teaspoon salt and mix well. Dribble 2 teaspoon olive oil or sesame oil.
Colorful bean sprout salad is ready.
Preparation time: 20 minutes
Cooking time: 0
Serves: 4
Ingredients
150 grams mung bean sprouts
Others
200 grams turnip – cut into small cubes
80 grams green bell pepper (half piece) cut into small cubes
70 grams yellow bell pepper (half piece) – cut into small cubes
180 grams tomato cut into small cubes
100 grams onion - chopped
2 small red chilies cut into fine pieces
1 green chili cut into fine pieces
50 grams asparagus – sliced into thin pieces
Juice of half a lemon
½ teaspoon salt
½ teaspoon pepper
2 teaspoon olive oil or sesame oil
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| Ingredients |
Preparation
Bean sprouts come cleaned or with roots in the market. If the sprouts came with roots do not bother to remove the roots but wash thoroughly. The roots are edible. It is very time consuming to remove the roots one by one.
Wash and cut all the vegetables as mentioned in the ingredients list.
Mix all the vegetables, in a large bowl. Squeeze the lime. Add pepper and salt and mix well. Dribble the olive oil.
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| Prepared Ingredients |
The salad is ready. It can be taken as a meal. It can be served as an appetizer or as a side dish. It can be served with rice or bread.
Turnip is a sweet crunchy vegetable. I added the chili to balance the sweetness. If you don’t like the chili you can leave it out.
Bean sprouts are sometimes linked to salmonella and Escherichia coli bacterial infection. This is due to poor growing conditions. Today most of bean sprout is grown hydroponically and should have less chance of soil infections.
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