Hani Soy Sprout Salad – a delicious recipe with soybean sprouts, soy sauce, seeded red cayenne chile, scallions, coriander leaves, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wash the soybean sprouts and drain them.
2
Bring 8 cups of water to a boil in a medium saucepan.
3
Add the sprouts and soy sauce and bring back to a boil.
4
Reduce the heat to a simmer and let the sprouts cook, uncovered, for 1 hour, or until tender.
5
Drain the sprouts in a colander (if you like, drain them over a bowl and save the cooking water for a vegetarian broth), and put them in a shallow bowl or on a plate.
6
Place the dressing ingredients in a cup and use a fork or small whisk to blend them together well.
7
Pour the dressing over the sprouts and toss gently to mix.
8
Add the red chile, scallions, and coriander leaves and gently toss again.
9
Serve warm or at room temperature.
41
kcal
Calories
4
g
Fat
1
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound soybean sprouts (see Notes), 2 tablespoons soy sauce, 1 teaspoon finely chopped seeded red cayenne chile, 2 tablespoons minced scallions (white and tender green parts), and more.
Yes, Hani Soy Sprout Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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