Bean Sprout Salad

They serve a marinated bean sprout salad at one of the Japanese restaurants I really like, so of course, I wanted to try to make it at home.  This is my best guess at how they make it.  Regardless, I liked the taste and Thai basil (which they don’t add) gives it a nice flavor.


1 clove garlic, crushed
1 tsp soy sauce (you can add more soy sauce or salt to taste)
1 tbsp honey
2 tbsp rice vinegar / apple cider vinegar
1 tsp lemon juice
1 tbsp sesame oil
1/2 tsp red pepper flakes
2 tbsp sesame seeds, toasted
4 cups mung bean sprouts
1/4 cup Thai basil (optional)


1.  Mix the garlic, soy sauce/salt, honey, vinegar, lemon juice, sesame oil, red pepper flakes, and sesame seeds together in a large bowl.

2.  Add the bean sprouts and Thai basil.  Refrigerate for 10 mins and serve cold.



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