Ingredients
4
4 servings
- •12 ¾ ounces fresh mung bean sprouts
- •6 cups water
- •1 teaspoon salt
- •1 cup finely shredded sui choy (Napa cabbage)
- •2 tablespoons rice wine vinegar
- •1 tablespoon sesame oil, or more to taste
- •2 teaspoons white sugar
- •1 teaspoon toasted sesame seeds
- •1 teaspoon fish sauce (Optional)
- •½ teaspoon minced garlic
- •2 tablespoons grated carrot
- •1 green onion, finely chopped, or more to taste
Instructions
- Rinse bean sprouts in cold water and discard any bad sprouts.
- Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
- Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
- Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.
Nutritional Facts
Per 4 servings
- Calories: 76
- Carbohydrate: 9g
- Fat: 4g
- Fiber: 2g
- Protein: 3g
- Sugar: 6g
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