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California Bean Sprout Salad

California Bean Sprout Salad recipe image
This vibrant California-style salad is a study in texture and freshness. The base of crunchy Romaine lettuce supports a topping of tender-crisp bean sprouts, crisp jicama strips, and diced cucumber. A simple dressing of cider vinegar, sugar, and salt ties the flavors together without overpowering the natural sweetness of the vegetables. The addition of sesame oil adds a subtle nutty depth, while the hard-boiled egg provides a creamy contrast. It is a light, healthy option perfect for warm-weather lunches or as a refreshing side dish to balance heavier meals. The salad is best served chilled, allowing the flavors to meld slightly before tossing.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 22.5
Dietary: Gluten-free, Vegetarian
Description
This vibrant California-style salad is a study in texture and freshness. The base of crunchy Romaine lettuce supports a topping of tender-crisp bean sprouts, crisp jicama strips, and diced cucumber. A simple dressing of cider vinegar, sugar, and salt ties the flavors together without overpowering the natural sweetness of the vegetables. The addition of sesame oil adds a subtle nutty depth, while the hard-boiled egg provides a creamy contrast. It is a light, healthy option perfect for warm-weather lunches or as a refreshing side dish to balance heavier meals. The salad is best served chilled, allowing the flavors to meld slightly before tossing.
Ingredients
  • 1 head Romaine lettuce --
Directions
  1. 1
    Wash the red pepper, cut it in half, remove the seeds and membranes, and cut into small strips.
  2. 2
    Wash the lettuce, spin or blot dry, place in a plastic bag with a paper towel, seal, and refrigerate until serving.
  3. 3
    Cut peeled jicama into French fry-sized strips and refrigerate until serving time.
  4. 4
    In a saucepan, bring 1 quart of water to a boil.
  5. 5
    Add the bean sprouts and blanch for two minutes.
  6. 6
    Remove the sprouts and run them under cold water briefly.
  7. 7
    Immerse the sprouts in a bowl of ice water for one minute, then drain well.
  8. 8
    Mash the boiled egg or put it through a sieve, then refrigerate.
  9. 9
    In a small bowl, blend the vinegar, sugar, and salt until the sugar dissolves.
  10. 10
    In a large bowl, combine the bean sprouts, diced cucumbers, strips of red pepper, and avocado cubes.
  11. 11
    Add 1 teaspoon of sesame oil if desired and toss the mixture well.
  12. 12
    Add the vinegar mixture to the bean sprout mixture and toss to combine.
  13. 13
    Cover the bowl tightly and refrigerate for 1 hour to chill.
  14. 14
    To serve, tear the lettuce into bite-sized pieces and divide equally among 4-6 salad plates.
  15. 15
    Top with the chilled sprout mixture.
  16. 16
    Sprinkle with the chopped egg.
  17. 17
    Arrange the jicama strips on one side of the salad.
  18. 18
    Serve immediately; no further dressing is needed.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 22.5kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 4.3g2%
Dietary Fiber 2.0g8%
Sugars 1.2g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salad, bean sprouts, california, romaine, jicama, vegan, healthy, fresh, crunchy, vinegar dressing, side dish, light lunch
Read it online: https://www.chefs-mate.com/recipe/california-bean-sprout-salad/