Soybean Sprout, Bell Pepper, Cucumber, and Cabbage Salad
2 min readSoybean sprouts have more protein and fat than other sprouts, such as the mung bean variety, which can be substituted in the following recipe. In this instance, the initial blanching is not necessary. For best results, serve the salad shortly after preparing—any leftovers are delicious tossed with noodles the next day.
MAKES 4 TO 6 SERVINGS
8 ounces (about 31⁄2 cups) soybean sprouts, rinsed, stringy tails and any bean husks removed
2 tablespoons reduced-sodium soy sauce
1 tablespoon plain rice vinegar
2 teaspoons toasted (dark) sesame oil
1 clove garlic, finely chopped
1⁄2 teaspoon Chinese chili paste, or to taste
1⁄2 teaspoon sugar
Salt and freshly ground black pepper, to taste
1 tablespoon peanut oil
1 medium cucumber (about 8 ounces), seeded and julienned
1 medium red bell pepper (about 6 ounces), cut into thin strips
2 cups shredded Napa or green cabbage2 scallions, white and green parts, thinly sliced
In a medium stockpot, cook the soybean sprouts in boiling salted water for 2 minutes. Drain well and set aside. In a small bowl, combine the soy sauce, vinegar, sesame oil, garlic, chili paste, sugar, salt, and black pepper; set aside.
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the cucumber, bell pepper, cabbage, and scallions and cook, stirring and tossing constantly, 30 seconds, or until vegetables are barely softened. Remove from heat and add the warm bean sprouts and dressing, tossing well to combine. Let cool to room temperature before tossing again and serving. Alternatively, cover and refrigerate a minimum of 2 hours or overnight and serve chilled.
{PER SERVING} Calories 158 • Protein 9g • Total Fat 10g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 14g • Dietary Fiber 3g • Sodium 318mg.
