Best 4 Japanese Cucumber Bean Sprout Salad Recipes
Embark on a culinary journey to the vibrant streets of Japan with our tantalizing Japanese Cucumber and Bean Sprout Salad. This refreshing and healthy dish, known as "Kyuuri to Moyashi no Sunomono" in Japanese, is a symphony of flavors and textures that will invigorate your taste buds. With its crisp cucumbers, crunchy bean sprouts, tangy rice vinegar dressing, and sprinkle of roasted sesame seeds, this salad is a delightful side dish or appetizer that perfectly complements grilled meats, fish, or tofu.
In addition, we present a delightful collection of equally enticing recipes to satisfy your culinary cravings. From the classic "Chicken Teriyaki" with its sweet and savory sauce to the comforting "Miso Soup" bursting with umami richness, each recipe captures the essence of Japanese cuisine. Indulge in the fragrant "Yakitori" skewers, grilled to perfection and glazed with a delectable sauce. Experience the delicate flavors of "Tofu Steak" marinated in a flavorful teriyaki sauce, or savor the crispy and addictive "Japanese Fried Chicken."
Whether you're a seasoned home cook or just starting your culinary adventure, these recipes will guide you through the process of creating authentic Japanese dishes that will impress your family and friends. So, let's venture into the world of Japanese cuisine and discover the delightful flavors that await.
JAPANESE CUCUMBER SALAD
Make and share this Japanese Cucumber Salad recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
- In a large bowl, combine cucumbers, salt and pepper, mix well.
- Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
- Sprinkle with sesame seeds and mix.
- Let marinate for 20 minutes before serving.
- Adjust seasonings before serving.
JAPANESE CUCUMBER & BEAN SPROUT SALAD
I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.
Provided by mysticchyna
Categories Japanese
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
- Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
- NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.
SUKJU NAMUL (MUNG BEAN SPROUT SALAD)
Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.
Provided by Ann Lee
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
- Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
- Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.
Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g
CUCUMBER SPROUT SALAD
This is a simple, easy recipe that tastes so good! Try sprouting your own mung beans(I got mine from the health food store)! Use them when the sprouts are 1/2" long.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the veggies and sprouts in a bowl.
- Whisk together the salt, pepper, lemon juice and olive oil in a separate bowl.
- Add to the salad and toss well to mix.
- Garnish with cilantro and sunflower seeds and serve at room temperature or slightly chilled.
Nutrition Facts : Calories 110.5, Fat 9.2, SaturatedFat 1.2, Sodium 24.7, Carbohydrate 6.2, Fiber 1.9, Sugar 3.4, Protein 2.9
Tips:
- Use fresh and crispy cucumbers and bean sprouts. This will ensure the salad is crunchy and refreshing.
- Cut the cucumbers and bean sprouts into thin strips. This will help them absorb the dressing better.
- Make the dressing ahead of time. This will allow the flavors to meld and develop.
- Use a light hand when adding the dressing. You don't want the salad to be too oily or vinegary.
- Serve the salad immediately. This is when it is at its best.
Conclusion:
Japanese cucumber and bean sprout salad is a light, refreshing, and healthy salad that is perfect for a summer side dish or lunch. It is also very easy to make, and can be ready in just a few minutes. With its crunchy texture and flavorful dressing, this salad is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
