Spicy bean sprout salad
1
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Give your side dishes an infusion of flavor and creativity with this wonderful Asian-inspired bean sprout dish. Fresh and crunchy, the unique part of this preparation is blanching the scallions to mellow the flavor. Moving them quickly to the ice water preserves their color and some of the texture so they hold up to the fresh carrots and sprouts. Wonderful for introducing the warming of spring, this dish is an easy side to grilled salmon, roasted chicken, pork or beef with all the flavors to carry the meal. The delicate-yet-sweet dressing featured red curry paste which has a touch of heat. Use more of less, based on your own tastes. Bean sprouts are best used within a day of purchase, so don't purchase too far ahead of the meal.
Ingredients
Scallions
8 large
Red curry paste
½ tsp
Fresh ginger
1 piece(s)
Unseasoned rice vinegar
2 Tbsp
Dark sesame oil
1 Tbsp
Dark sesame oil
½ tsp
Honey
2 tsp
Table salt
½ tsp
Uncooked bean sprouts
4 cup(s)
Cilantro
2 cup(s)
Carrots
1 cup(s)
Instructions
1
Cut scallions crosswise in thirds, then slice lengthwise into thin strips. Have bowl of ice water ready.
2
Bring medium saucepan of water to boil. Add scallions to boiling water, then immediately drain in colander. Plunge scallions into ice water to stop cooking. Drain, then gently pat dry with paper towels. Set aside.
3
On small holes of box grater or with microplane grater, grate ginger into medium bowl. With your hands, squeeze ginger, allowing juice to fall into large bowl. Discard pulp.
4
To make dressing, add vinegar, sesame oil, honey, curry paste, and salt to ginger juice in bowl. Whisk until blended well. Add bean sprouts, cilantro, carrots, and scallions; toss until coated evenly.
5
Per serving: about 1 1/2 cups
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