Crispy Cucumber and Bean Sprout Salad with Sweet & Sour Dressing
Refreshing Cucumber and Bean Sprout Salad Recipe for Summer
On hot summer days, we crave something tangy and sweet! Today, we’re making a crowd-pleasing ‘Cucumber and Bean Sprout Salad’ using fresh cucumbers and crisp bean sprouts. It’s simple yet incredibly delicious, a perfect side dish for bibimbap or grilled meats!
Main Ingredients- 1 bag Bean Sprouts (approx. 200g)
- 1/2 Cucumber
- A little Carrot (for color)
Dressing- 1 Tbsp Minced Garlic
- 1/2 Tbsp Finely Chopped Scallion (Green Onion)
- 1 Tbsp Anchovy Sauce (Fish Sauce)
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Plum Extract (or Syrup)
- 1 Tbsp Sugar
- A pinch of Toasted Sesame Seeds (for garnish)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Finely Chopped Scallion (Green Onion)
- 1 Tbsp Anchovy Sauce (Fish Sauce)
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Plum Extract (or Syrup)
- 1 Tbsp Sugar
- A pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly. Blanch them in boiling water for just 30 seconds to 1 minute. Be careful not to overcook, or they will become mushy!
Step 2
Finely mince the garlic using a knife or a mincer. Julienne the carrot thinly and chop the scallions finely to prepare the dressing ingredients.
Step 3
Immediately rinse the blanched bean sprouts under cold water to cool them down, then gently squeeze out as much water as possible with your hands. Excess water will dilute the flavor. Add the chopped scallions to the squeezed bean sprouts and mix.
Step 4
Next, add the minced garlic and julienned carrots. The carrots are mainly for color and visual appeal, so you don’t need to add too much. They make the dish look more appetizing.
Step 5
Now it’s time for the dressing. Add 1 tablespoon of anchovy sauce for a savory umami flavor.
Step 6
Add 2 tablespoons of apple cider vinegar for the tangy, sour element. Apple cider vinegar offers a milder, fruitier acidity compared to regular white vinegar, enhancing the overall taste.
Step 7
Add 1 tablespoon of plum extract for sweetness and depth. If you don’t have plum extract, you can increase the sugar slightly or use corn syrup.
Step 8
Finally, add 1 tablespoon of sugar for sweetness. Mix all the dressing ingredients well until combined.
Step 9
Wash the cucumber, then use a peeler to peel strips along the skin, leaving some green on. This technique, known as ‘turning peel’, helps maintain a pleasant crispness and adds visual appeal.
Step 10
After peeling, remove the seedy core of the cucumber and julienne it thinly and finely. Cutting it too thick can release excess water when mixed.
Step 11
Combine the prepared bean sprouts, carrots, and julienned cucumber in a bowl. Pour the dressing over them. Gently mix everything together with your hands until well combined. This completes your delicious Cucumber and Bean Sprout Salad! Finish by sprinkling toasted sesame seeds on top.
