Crisp and Zesty Bean Sprout Mustard Salad Recipe
Crisp and Zesty Bean Sprout Mustard Salad Recipe
Appetite-Boosting Delicacy! The Perfect Bean Sprout Mustard Salad Recipe
Hello everyone! Today, I’m sharing a recipe for ‘Bean Sprout Mustard Salad,’ a perfect dish for when you’re not feeling hungry. The sweet, sour, and tangy mustard dressing enhances the refreshing crunch of the bean sprouts and fresh vegetables. This visually appealing and delicious salad is so easy to make, even beginners can try it!
Salad Ingredients- 1 bag of bean sprouts (approx. 300g)
- 1 cucumber
- 3 cloves of garlic
- 1 of each color bell pepper
- 1/3 carrot
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, we’ll prepare the fresh vegetables and bean sprouts for the salad. Shall we get started?
Step 2
In a pot, bring 120ml of water and 1 tsp of salt to a rolling boil. Once boiling, add the washed bean sprouts and cover the pot. Blanch for about 2-3 minutes until they are crisp. Be careful not to overcook them, or they will become mushy.
Step 3
Immediately rinse the blanched bean sprouts under cold running water to stop the cooking and cool them down. Drain thoroughly. For extra crispness, submerge them in ice-cold water for a few minutes.
Step 4
Finely mince 3 cloves of garlic. The pungent aroma of garlic will add a wonderful flavor to the salad.
Step 5
Wash the cucumber well. You can use just the peel, thinly sliced, or remove the seedy core and slice the entire cucumber.
Step 6
Remove the stems from the colorful bell peppers and cut them in half. Scrape out and discard the seeds.
Step 7
Julienne the prepared carrot, cucumber peel (or cucumber), and bell peppers into thin, uniform strips. Using a variety of colorful vegetables will make the dish visually appealing.
Step 8
Now, let’s make the delicious mustard dressing! In a bowl, combine the minced garlic, 1 Tbsp salt, 3 Tbsp sugar, 2 Tbsp double-strength vinegar (or 2.5 Tbsp regular vinegar), 3 Tbsp fragrant lemon juice, 1 Tbsp zesty mustard, and 1 Tbsp toasted sesame seeds. Whisk or stir until well combined and smooth. Taste and adjust the sugar or vinegar if needed.
Step 9
Drain the blanched and chilled bean sprouts completely. Place them in a large bowl. Add all the julienned vegetables (carrot, cucumber, bell pepper) you prepared.
Step 10
Finally, pour the prepared sweet, sour, and tangy mustard dressing generously over the bean sprouts and vegetables. Gently toss to coat everything evenly with the dressing.
Step 11
Your crisp and zesty Bean Sprout Mustard Salad is ready! It’s perfect for a light meal or appetizer, and it’s even more delicious served chilled.
