Annie's Bean Sprout Salad

Pam Ellingson


This is one of my favorite salads to serve with Oriental dishes. When you have a stirfry, it is nice to have something cold and crunchy to go with it. My sister, Annette, made this the first time I tasted it, so it became Annie's Bean Sprout Salad.


★★★★★ 1 vote

20 Min
No-Cook or Other


  • 3 medium
    green bell peppers, seeded and cut into matchstick julienne strips
  • 2 medium
    carrots, peeled and cut into matchstick julienne strips
  • 8- 10 oz
    fresh mung bean sprouts, rinsed and well drained

  • 3 Tbsp
    soy sauce, light or low sodium
  • 2 Tbsp
    rice wine vinegar (i prefer the seasoned rice vinegar, or sushi vinegar)
  • 1 Tbsp
    vegetable oil, neutral like peanut oil or corn oil
  • 1 1/2 tsp
    toasted sesame oil usually found in the oriental section of most markets.
  • ·
    salt and pepper to taste if needed

How to Make Annie's Bean Sprout Salad


  1. While cutting the veggies into strips, put 5-6 cups of water into a medium saucepan over medium heat. When finished cutting Peppers and Carrots, Blanch them quickly (15 to 30 seconds or so) drain and cool by running under cold water or place into ice bath and drain when cold. Place blanched veggies in a medium non reactive bowl and add rinsed and drained sprouts.
  2. Stir in all dressing ingredients except salt. Mix well and chill for an hour or more. Taste and add salt and pepper if needed. This salad gets more "marinated" as it chills, and tastes better after at least an hour.
  3. Serve with any Oriental dish (or grilled main course for a crunchy side)

Printable Recipe Card

About Annie's Bean Sprout Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Japanese
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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