Salad with soybean sprouts
4 servings
15 minutes
Soy sprout salad is a light and refreshing dish that combines the tenderness of sprouted soybeans with the crunch of green bell peppers. Its roots trace back to European cuisine, but the ingredients and dressing evoke Eastern motifs. Garlic and sesame oil provide a rich aroma, while soy sauce and balsamic vinegar add a subtle sweet-sour note. The sesame seeds give the salad a pleasant texture. It is perfect as an appetizer or side dish, especially with fish or chicken dishes. Chilled before serving, it offers a refreshing taste and lightness, making it an excellent addition to summer menus.
1
Rinse the soybean sprouts and immerse them in hot water for 5 minutes. Then drain in a colander and rinse with cold water. Let them drain.
- Soybean sprouts: 400 g
2
Add green bell pepper, preferably from the ground.
- Green sweet pepper: 200 g
3
Make the dressing in a separate bowl: grate the garlic, add sesame oil, soy sauce, sugar, and balsamic vinegar. I always taste and add missing ingredients as I go. I think you'll understand if it's enough or if something else needs to be added. Be sure to add sugar.
- Garlic: 3 cloves
- Sesame oil: to taste
- Soy sauce: 2 tablespoons
- Sugar: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
4
Mix vigorously and sprinkle with sesame seeds.
- Sesame seeds: to taste
5
Keep in the refrigerator before serving.
