Nutritional Info

Nutrition Facts

Serving Size 1 (12g)

Calories 40
Calories from Fat 31 (79%)
Amount Per Serving %DIV
Total Fat 3.5g 5%
Saturated Fat 0.5g 3%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1.5mg 0%
Potassium 17.8mg 0%
Total Carbohydrate 0.8g 0%
Dietary Fiber 0.3g 1%
Sugars 0.2g
Protein 1.2g 2%

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Recipe Description
A simple bean sprout salad bursting with color and fresh flavors.
Prep time
14 min
Cook time
1 min
Ready In
15 min


Serves Tool

Serves To:USMetric
1   celery stalk, cut into matchsticks
4   fresh chives, to garnish
2 Tablespoon(T)  light soy sauce
1 Clove(clv)  garlic, crushed
1 Dash(ds)  chili sauce
2 Teaspoon(t)  sesame oil
1 Teaspoon(t)  wine vinegar
4 Cup(c)  brean sprouts
1   small cucumber
1   green bell pepper, seeded and cut into matchsticks
1   carrot, cut into matchsticks
2   tomatoes, finely chopped


Blanch the bean sprouts in boiling water for 1 minute. Drain well rinse under cold water then drain again. Cut the cucumber in half lengthwise. Scoop out the seeds with a teaspoon and discard. Cut the flesh into matchsticks with a sharp knife and mix with the bean sprouts, green bell pepper, carrot, tomatoes and celery in a large bowl. To make the dressing, mix together the crushed garlic, chili sauce, soy sauce, wine vinegar and sesame oil in a small bowl. Pour the dressing over the vegetables tossing well to thoroughly coat the salad. Spoon the salad onto 4 individual serving plates. Garnish with fresh chives and serve immediately.

Additional notes

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