afoona
Asian Soybean Sprout Salad
Salads

Asian Soybean Sprout Salad – Gluten-free version

A fresh soybean sprout salad with a refreshing Asian dressing. Easy to make, healthy and refreshing. Gluten-free version: Gluten-free soy sauce (tamari).

⏱ 20 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan
Versions:Original🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the vinegar, gluten-free soy sauce, sugar, sesame oil, ginger, garlic and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Transfer the sprouts to a colander, rinse under cold running water and shake off the water well.
    Colander
  2. 3
    Put the sprouts and green onion in a large bowl.
    Bowl
  3. 4
    Pour in the dressing and toss well.
  4. 5
    Refrigerate for at least 30 minutes so the vegetables absorb the dressing.
    Refrigerator
    💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
  5. 6
    Serve topped with the toasted sesame seeds.
138calories
5 gprotein
10 gcarbs
9 gfat
● protein 15%● carbs 28%● fat 58%

Per serving (145 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (3)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Dressed Vegetable Salad

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