August 17, 2009

Bean Sprout and Vinegar Salad

On my sister blog, High Plains Harvest, I have an article on growing sprouts. I've been making sprouts off an on for about a year. The most popular sprouts I make are mung bean and alfalfa sprouts. Not that I know much what to do with them, though.

While reading Dr. Miller's Jungle Effect (previously reviewed), I found a sprout recipe that I recently tried. This dish is excellent and I reproduce it here (without permission, but I am plugging her book). Be sure to use the sesame oil, even though it is such a small amount; that little bit goes a long way and it really makes the dish delicious. You can eat this dish cold, hot, or room temperature.

Bean Sprout and Vinegar Salad

Optionally, you can add 2 cups of shredded carrot or daikon radish.


5 c mung bean sprouts
¼ c rice vinegar
3 T soy sauce
1 T dark sesame oil
1 t sugar


1. Boil a pot of water. Add the bean sprouts and boil for 1 minute.

2. Drain and add vinegar, soy sauce, oil, and sugar. Stir well.


  1. Those look so cool and yummy!

  2. I make a double batch of the ingredients, minus the mung bean sprouts and use it as a salad dressing. My husband LOVES it!

    Peggy B.