This easy salad is one of the most popular side dishes in Korean homes and restaurants. It’s perfect with grilled meats or on top of rice dishes.
What You'll Need
- Chef knife
- Cutting board
- Measuring spoons
- Large plate
- Mixing Bowl
- Wooden spoon
In a medium mixing bowl, stir together the dressing ingredients. Set aside for flavors to meld.
Meanwhile, wilt the sprouts: Toss bean sprouts with salt and spread them on a large plate. Drizzle with a little water. Microwave until softened, about 5 minutes for soy bean sprouts or 2 minutes for mung bean sprouts. Stir once or twice during cooking.
While the sprouts are still warm, combine them with the dressing and green onions. Toss gently.
Look for soy bean sprouts in Asian markets. They have larger, darker seeds and a nuttier flavor than mung bean sprouts.
In place of bean sprouts, use broccoli slaw mix.