Bean Sprout And Pepper Salad
A fresh, crunchy bean sprout and pepper salad with tangy soy and rice vinegar dressing, perfect for light lunches or as a side dish for Asian-inspired meals.
Ingredients
Instructions
- Mix soy sauce, rice vinegar, vegetable oil, and sesame seed oil in a small bowl. Set aside.
- Rinse bean sprouts under cold running water and drain.
- Cut carrots into 1-inch lengths, then slice lengthwise into 1/16-inch thick slices.
- Stack the carrot slices and cut lengthwise into 1/8-inch wide strips.
- Cut green peppers lengthwise into quarters, then cut each quarter into 1/8-inch wide strips.
Tips & Substitutions
To enhance the crunchiness of the salad, consider using fresh bean sprouts. You can substitute green peppers with red or yellow peppers for a sweeter flavor. If you prefer a spicier kick, add some sliced jalapeños or a dash of chili oil. For a twist, incorporate ingredients from the Easy Refrigerator Vinaigrette Slaw like shredded cabbage or radishes.
Serving Suggestions
This salad makes a refreshing side dish, perfect alongside grilled meats or as part of a larger spread. It pairs beautifully with the Easy Refrigerator Vinaigrette Slaw for a colorful meal. Consider serving it on a bed of greens or alongside rice or quinoa for a light lunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep the vegetables crisp, avoid mixing the dressing with the salad until ready to serve. When reheating, it's best to do so in a pan on low heat to maintain the texture, or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Sprout And Pepper Salad contains roughly 182 calories, with 5g protein, 41g carbohydrates, and 1g fat. It is an excellent source of vitamin A (191% of the Daily Value), dietary fiber (43% of the Daily Value), and potassium (29% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1029mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad in advance?
Yes, you can prepare the vegetables a few hours ahead and store them separately from the dressing. Just mix everything together right before serving to ensure freshness and crunch.
What if I can't find bean sprouts?
If bean sprouts are unavailable, you can use shredded cabbage or thinly sliced snow peas as a substitute. These alternatives will provide a similar crunch and freshness to the salad.
Is this salad suitable for a vegan diet?
Absolutely! This salad is entirely plant-based and contains no animal products, making it a great option for vegan recipes. Feel free to customize the ingredients based on your preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).