Green Bean and Beansprout Salad

A fresh vegetarian salad featuring steamed green beans, mangetout, and crunchy beansprouts tossed in a savory sesame soy dressing.

Vegetarian Vegan Healthy Asian Salad Green Beans

Estimated Nutrition

Calories

121.3

kcal / serving

485.2 kcal total

Carbs

15g

per serving

60.1 g total

Fat

4.6g

per serving

18.5 g total

Protein

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Brown Sugar

raw

CondimentsSauces

tbsp

Rice Vinegar

or white wine vinegar

tbsp

Soy Sauce

light

NutsSeeds

tbsp

Coriander

fresh leaves, chopped roughly

tbsp

Thai Basil

chopped roughly

stalk

Coriander

fresh sprigs for garnish

stalk

Thai Basil

fresh sprigs for garnish

tbsp

Sesame Seed

toasted

OilsFats

Sesame Oil

Vegetables

225

Green Bean

fine, topped and tailed

100

Mangetout

shredded diagonally

175

Beansprout

piece

Red Onion

sliced very finely

200

Straw Mushrooms

canned

piece

Spring Onion

shredded finely

Method

Pour the dressing over the vegetables and toss to combine.

Transfer to a platter and garnish with spring onions, extra herbs, and toasted sesame seeds.

Steam the green beans and mangetout for 3 minutes.

Refresh the steamed vegetables under cold running water and drain well.

Combine the beans, mangetout, beansprouts, onion, and mushrooms in a large bowl.

Whisk vinegar, soy sauce, sesame oil, and sugar in a small bowl.

Stir coriander and basil into the dressing.