Description
This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.
Ingredients
- 12 ¾ ounces fresh mung bean sprouts
- 6 cups water
- 1 teaspoon salt
- 1 cup finely shredded sui choy (Napa cabbage)
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil, or more to taste
- 2 teaspoons white sugar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon fish sauce (Optional)
- ½ teaspoon minced garlic
- 2 tablespoons grated carrot
- 1 green onion, finely chopped, or more to taste
Instructions
- Rinse bean sprouts in cold water and discard any bad sprouts.
- Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
- Meanwhile
- whisk rice vinegar
- sesame oil
- sugar
- sesame seeds
- fish sauce
- and garlic together in a bowl for dressing.
- Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot
- green onion
- and dressing; mix well.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4