Easy and Refreshing Salad with Bean Sprouts and Wakame. It's easy, tasty, economical and goes well with any type of dish. Drain the water off very well!! Squeeze bean sprouts with your hands to remove excess water.
It's easy to make and even easier to eat! Bean sprouts are have a juicy crunch and fresh taste, the perfect summer salad! Raw cold bean sprouts are incredibly fresh and crisp. You can have Easy and Refreshing Salad with Bean Sprouts and Wakame using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Easy and Refreshing Salad with Bean Sprouts and Wakame
- It’s 1 of pack Bean sprouts.
- It’s 1 bunch of Dried wakame seaweed.
- You need 1 of Cucumber.
- Prepare 1 of Canned chicken tender.
- You need 3 tbsp of ★Ponzu sauce (citrus seasoned soy sauce).
- You need 1 tbsp of ★Vegetable oil.
- It’s 1 tbsp of ★Lemon juice.
- You need 1 of Salt.
- You need 1 of Pepper.
- It’s 1 of Black pepper.
I made a typical Harusame Salad with minimal ingredients today – vermicelli, carrot, cucumber, ham and rehydrated chopped wakame seaweed. The vegetables and ham are all julienned. If your wakame seaweed comes in a long strand, cut it into small pieces. Other than these, I sometimes add bean sprouts and/or kinshi tamago (julienned egg crepes).
Easy and Refreshing Salad with Bean Sprouts and Wakame step by step
- Cut the cucumber in half lengthwise then thinly slice diagonally..
- Put the cucumber slices in a plastic bag and add a pinch of salt. Rub the salt on the cucumber and let it stand for 5-10 minutes. Squeeze out the water..
- Bring a pot of water to a boil and add the wakame..
- When wakame is rehydrated and soft, add the bean sprouts. Bring it back to a boil and cook for 30 seconds. Using a strainer, drain well..
- Drain the canned chicken tenders well..
- In a bowl, add the cucumber, wakame, bean sprouts and chicken tenders and combine with the ★ marked seasonings..
- Season well with salt and pepper (This is important!!)..
- Serve it on a plate and sprinkle with black pepper if desired. Done..
Looking for a fresh veggie side dish or something to spruce up your salad or stir fry? It is common to find this Korean bean sprout salad, also known as kongnamul, at a Korean restaurant among many other banchan (small Korean side dishes). Its mild flavor comes from the nuttiness of the sesame oil and the little spice from the gochugaru. Thai bean sprout salad is a light, spicy and refreshing salad made with fresh mung bean sprouts that can make an interesting side to a stir-fry or curry. Thai Bean Sprout Salad by Sue Lau
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