Spend with Pennies · by Holly Nilsson★ 5.0 (18)
Bean Sprout Salad
NUTRITION · PER SERVING80M COOK
CAL 6%·PRO 9%
CARBS 12G41% OF CAL
2G FIBER0G ADDED0G INTRINSIC4G OTHER6G TOTAL SUGAR
FAT 7G52% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh, crisp Asian-inspired salad of bean sprouts and vegetables with a ginger sesame dressing and peanuts. A light, crunchy side.
sidechinesesaladdairy freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups bean sprouts (washed and drained)
- 2 cups shredded napa cabbage (or green cabbage, shredded)
- 1 carrot (julienned or shredded)
- 2 tablespoons chopped fresh cilantro (extra for garnish if desired)
- 1 green onion (finely sliced)
- 2 tablespoons crushed peanuts (for garnish)
- ¼ teaspoon grated fresh ginger
- ½ teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey (or to taste)
- 1 tablespoon vegetable oil
- 1 ½ tablespoons rice vinegar
At a glance
PER SERVING · TIME 80M
CAL 6%·PRO 9%
CARBS 12G41% OF CAL
2G FIBER0G ADDED0G INTRINSIC4G OTHER6G TOTAL SUGAR
FAT 7G52% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 238mg
- Total sugar
- 6g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 56mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 238MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.