Bean Sprout and Carrot Salad

For an attractive presentation, trim the ends of the bean sprouts and serve on a plate of romaine lettuce leaves decorated with green onion.

Serves: 4Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 4


  • 2 cups mung bean sprouts, rinsed and drained
  • 1⁄2 medium carrot, peeled and julienned
  • 1⁄2 stalk celery, julienned
  • 2 scallions, julienned
  • 1 Tbsp. red rice vinegar
  • 1 tsp. sugar
  • 1 Tbsp. soy sauce
  • 1 tsp. chili with garlic sauce
  • 1⁄4 tsp. sesame oil


  • Trim the ends of bean sprouts if desired. Combine with carrot, celery, and scallions in a medium bowl.
  • In a small bowl, mix red rice vinegar, sugar, soy sauce, chili with garlic sauce, and sesame oil.
  • Drizzle dressing over bean sprouts and carrot. Refrigerate for at least 2 hours before serving.