Mung Bean Sprout Salad

🛒 Ingredients

• Mung Bean Sprouts 150 g · 45 kcal
• Carrot 50 g · 21 kcal
• Cucumber 50 g · 8 kcal
• Green Onion 10 g · 3 kcal
• Fresh Cilantro 5 g · 1 kcal
• Soy Sauce 18 g · 14 kcal
• Rice Vinegar 10 g · 2 kcal
• Sesame Oil 5 g · 44 kcal
• Garlic 3 g · 5 kcal
• Ginger 3 g · 2 kcal
• Toasted Sesame Seeds 2 g · 11 kcal

👨‍🍳 Instructions

1. Blanch mung bean sprouts in boiling water for 1-2 minutes until slightly tender-crisp; drain immediately and rinse with cold water to stop cooking.
2. Julienne the carrot and cucumber; finely chop the green onion and cilantro. Mince the garlic and ginger.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, and granulated sugar to create the dressing.
4. In a large bowl, combine the blanched mung bean sprouts, julienned carrot, julienned cucumber, chopped green onion, and fresh cilantro.
5. Pour the prepared dressing over the vegetables and toss gently until everything is well coated.
6. Garnish with toasted sesame seeds and serve immediately as a refreshing side dish or light meal.