Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 12 oz. fresh bean sprouts (or 1 16-oz can, drained)
- 3 large green onions, thinly sliced
- 4 radishes, trimmed and thinly sliced, optional
- 3 tbsp soy sauce
- 1 tbsp sesame oil (or other light vegetable oil)
- 1 1/2 tbsp rice vinegar (or white vinegar)
- 1/2 tsp sugar
- 1/2 tsp salt
- black pepper to taste
- red pepper flakes (optional)
- 2 tbsp sesame seeds
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Directions
Bring 3 cups of water to a boil. Add rinsed bean sprouts, and boil for about 2 minutes. Drain and rinse in cold water to stop the cooking process. (Skip this boiling step if using canned bean sprouts.) Combine all the ingredients, mixing well. Include red pepper flakes if you like things hot! Cover and refrigerate for at least 1 or 2 hours for the flavors to meld. See more at http://sneakykitchen.com/Recipes/bean_sprout_salad.htm Serve cold as a side dish or atop lettuce leaves.