Bean Sprouts and Kimchi Salad

This is probably my favorite way to consume sprouts! It’s fresh, refreshing, crunchy, tangy, slightly spicy and immensely delicious. An easy to make side dish for any day, and any occasion.


serves 2-3

1 lb mung bean sprouts (you could use soybean sprouts too)
1/2 tsp coarse kosher salt
1/2 cup water
3 cloves garlic, finely chopped
2 green chillies, finely chopped (optional; only use if you like spice)
1/2 cup chopped green onions
1 tbsp low sodium soy sauce
1 tsp sesame oil
1 cup vegan kimchi (I use Sinto Gourmet Spicy Cabbage Kimchi, chopped)
3 tbsps kimchi liquid
5-6 cherry tomatoes, halved

In a saucepan, add the sprouts, 1/2 tsp salt, 1/2 cup water, and bring it to a boil over medium heat. It takes about 8-10 minutes. Drain the remaining liquid and set the sprouts aside. The sprouts should be cooked slightly, but still retain their crunch.

Place the garlic, chillies, and green onions in a large mixing bowl. Add measured soy sauce, sesame oil, liquid from the kimchi packaging, and kimchi. Mix well, and set aside for 5 minutes.

Add the blanched sprouts to the mixing bowl, and using your hands, mix this together thoroughly. Make sure that each strand of sprout gets a good coating of the sauce and aromatics mixture!


Just before serving, toss in a few halved cherry tomatoes, more green onions and serve room temperature.


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