Return to Main Recipes Page/Return to Home Page

Bean Sprout Salad (P, TNT)
Source: "Jewish Cooking Made Slim," Har Shalom Sisterhood Potomac, Maryland
Serves: 8

4 quarts (2 pounds) fresh mung bean sprouts
1/4 cup soy sauce
1/4 cup white vinegar
1 tbsp. sesame seeds, toasted
1 clove garlic, crushed
2 tbsp. toasted sesame seed oil

Bring large pot of water to boil. Boil the bean sprouts for 5 minutes and then drain. Place bean sprouts in a large bowl with a cover.

Mix remaining ingredients together and pour over the bean sprouts. Toss to coat thoroughly. Cover and refrigerate for an hour or more until well-chilled. Toss bean sprouts with marinade again just before serving. Will keep 2 or 3 days in the refrigerator.

Poster's Notes:
We use 2 cloves as we like garlic.

Toasted sesame seeds are a little more intense. And toasted sesame seed oil is sweeter and gives a better taste to the recipe. Both "the toast" comments are my additions.

I usually put the salad in a Tupperware container the size of a lasagna pan and just keep turning it over and then over again.

Posted by Adina Rosenstein

Nutritional Info Per Serving: 80 calories