Low Carb Mung Bean Sprouts Salad. What in heaven’s name do you do with a big ole bag of beautiful white mung bean sprouts when you have purchased them and only needed a small amount? Most people let them sit in their refrigerator for 5-6 days while they turn to…but you don’t need to, not anymore. This recipe goes right from fresh leftover sprouts to a warm side dish or a cold salad-your choice. I think once you have had them you will be buying sprouts just to make this dish as it is that good. You might call it a little side dish of Asia.
If you end up making (and I recommend it) the Vietnamese Shrimp Bowl, you will have leftover sprouts and now you know how to use them.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Lb Mung Bean Sprouts
- ¼ C Finely Sliced Green Onion Tops
- 2 T Olive Oil
- 2 T Toasted Sesame Seeds
- 1 T Fish Sauce + Also Served To The Side On Table
- 2 t Crushed Garlic
- Rinse and simmer bean sprouts in water about 4-5 minutes or until they just begin to turn translucent.
- If serving as salad rinse in cold water, drain well, gently squeeze to release any more water and refrigerate.
- If serving warm drain, gently squeeze to release any more water and add to fish sauce mixture.
- In larger bowl mix crushed garlic, fish sauce, onions, sesame seeds, and olive oil.
- Add bean sprouts, toss, mixing well and serve immediately.
- 6 Servings
- 67 Calories, 2.1g Protein, 5.5g Fat, 4.4g Carbs, 1.1g Fiber, 3.3g Net Carbs
- No matter what you do, the sprouts will continue releasing water until you eat them and all you can do it drain just before serving.
- Don't worry about having to buy fish sauce. It is a condiment and can be sprinkled on many, many dishes.