Raw Thai Bean Sprout Salad

Raw Bean Sprout Salad

Here’s a quick, refreshing, light, side-dish idea!  I saw bean sprouts at Mariano’s, and had the urge to buy them.  I thought I’d make a stir-fry with them–which is delicious–but when it came time to make dinner, I opted for a raw veggie side-salad.

Raw Thai Bean Sprout Salad (serves 6)

  • 1 lb bean sprouts
  • 1 green bell pepper, diced
  • 1/4 c. diced sweet onion
  • 1 carrot, shredded or diced
  • 10 grape tomatoes, halved
  • 2 t. chili paste
  • 1/4 c. rice vinegar
  • 1/4 c. coconut aminos (or tamari, soy sauce, Braggs liquid aminos)
  • 1 t. minced garlic
  • 1 t. minced ginger
  • 1 t. honey
  • 1 T. sesame seeds

1.  Combine bean sprouts, bell pepper, onion, carrot and grape tomatoes in a large bowl.

2.  In a small bowl, combine the remaining ingredients except the sesame seeds.  Whisk to combine, and then pour over the veggies.  Stir everything together, and allow to sit for 20 minutes (or longer).

3.  Prior to serving, sprinkle raw or toasted sesame seeds on top.

A little about mung bean sprouts = bean sprouts  (source)

“These are the large sprouts that are common in supermarkets.  They’re crisp and nutty, and they’re the best sprouts for stir-frying, though they can also be served raw.  Select bean sprouts that are crisp and white with just a tinge of yellow.  To keep them fresh, rinse them off and immerse them in cold water, then store them in the refrigerator.  They’re very perishable, so try to use them within a day or two.  Canned bean sprouts are a very poor substitute for fresh.”

In addition, bean sprouts are . . . .

  • low in calories, fat and sodium
  • rich in vitamins (Vitamin C) and minerals (potassium)
  • good source of vegetarian protein

We also decided to try using coconut aminos instead of our usual tamari.  I had been wanting to try it and finally found some on sale.

In this recipe, we couldn’t taste any difference between what I would normally use and the coconut aminos.  However, Bob and I decided to do a “straight-up” taste test between coconut aminos, tamari and Bragg’s liquid aminos the other night.  It was interesting!  Stay tuned for a post on our thoughts between the three!

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  1. says

    I love bean sprouts! I actually had pho last night and ate big handfuls of ’em.

    Have you ever had any success sprouting them yourself? I’ve had mixed results – sometimes they get huge and juicy and delicious, but sometimes they don’t really do anything and then mold…

    • says

      I’ve never sprouted anything myself–but funny that you mention it, because I recently considered buying the spouting jar and giving it a try. But I chickened out. There’s something about it that makes me think it won’t work. Or it will just go bad instead of actually producing something edible. ha ha.

  2. says

    I recently bought coconut aminos, but I’ve only used them once so far!! This dish sounds fabulous! the Boy and i had vietnamese last night and I always eat ALL of his bean sprouts in his pho! :)

  3. says

    Made the salad tonight and it’s a keeper. The salad had me thinking S.E. Asian, so I added a splash of Thai fish sauce and served w/Vietnamese-style thinly sliced pork cutlet.

  4. says

    First of all, LOVE the blog – keep it up! Second, any noticeable difference between coconut aminos and Bragg’s liquid aminos as a soy sauce replacement? I just use Bragg’s, but am curious about trying the coconut aminos.


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