It’s easy to make and even easier to eat! Bean sprouts are have a juicy crunch and fresh taste, the perfect summer salad!
Crunchy Summer Salad
Raw cold bean sprouts are incredibly fresh and crisp. This salad is a crisp favorite on a warm day and pairs well with anything from stir-fry to grilled chicken breasts.
Ingredients & Variations
VEGGIES Go with the listed recipe ingredients or mix things up by adding red cabbage, bok choy, chopped fresh parsley or mint leaves from the garden! Get creative! TOPPINGS Chopped peanuts are awesome, but feel free to sub any other crunchy nut, like crushed almonds or macadamia nuts. Even chopped wasabi peas work and give some extra zing! Chives work in place of green onion if desired!
How to Make Bean Sprout Salad
It’s really easy to pull this salad together, and the result? Simply perfect crunch, every time!
Cooking Tips & Tricks
Bean sprouts are best when served super fresh and cold. Choose sprouts that are spring green on top, with bright white stalks. Avoid sprouts that have a greyish color to the stems. Keep them refrigerated in the crisper and use them the same day if possible. Fresh is always best, but for ease, purchase carrot matchsticks and bagged coleslaw.
Side Dish Salads
Classic Wedge Salad – with blue cheese dressing BLT Salad – fresh & crispy Beet Salad – colorful & refreshing Overnight Salad – 7 layers Classic Macaroni Salad – easy to make
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