Bean sprouts are one of the most underrated vegetables, and I’ve been incorporating them into many of my salads since moving to Japan. Not only are they incredibly affordable, but they’re also refreshingly crunchy and light. While they don’t have much flavor on their own, that’s exactly what makes them perfect for soaking up this delicious ginger-sesame, soy-based dressing.
Feel free to plate this salad however you like. That said, I’ve found that layering the cucumbers first, followed by the tomatoes, and then placing the bean sprouts in the center makes the dish especially colorful and appetizing.
Ichimi togarashi(一味唐辛子) is a Japanese spice made from ground dried chili peppers. I like adding a pinch to the dressing for a gentle kick and a little extra depth of flavor, but it’s completely optional. As always, you’re welcome to adjust the dressing ratios to suit your preferred saltiness.
This is the perfect salad to make when you want an easy side dish that comes together in under 20 minutes. It also works well prepared ahead of time—simply let it chill in the refrigerator until you’re ready to serve!
10 minutes
Lina ☆ りな
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 2/3 oz bean sprouts
- 1 large tomato (Can be replaced with 5–10 mini tomatoes each.)
- 1 cucumber
- 1 tbsp roasted white sesame seeds
- 1 tbsp grated ginger
- 2 tbsp minced scallions
- 1 tbsp ground white sesame seeds
- A2 tbsp soy sauce
- A1 tbsp apple cider vinegar
- A1 tbsp sesame oil
- A1 tbsp sugar
- A2 tbsp water
- AN/A pinch of salt
- AN/A black pepper
- AN/A Ichimi spice (Japanese “togarashi” dried red chili spice) (optional)
INSTRUCTIONS
- 1
Par-boil the bean sprouts in boiling water, then let it cool down in a colander while you prep the other ingredients.
- 2
Cut the tomatoes and cucumber into bite sized pieces. I recommend slicing the cucumber into thin slices to keep it consistent with the thin bean sprouts!
- 3
Plate the vegetables onto a large plate or bowl then sprinkle on the sesame seeds.
- 4
Mix all the dressing ingredients A soy sauce2tbsp、apple cider vinegar1tbsp、sesame oil1tbsp、sugar1tbsp、water2tbsp、pinch of saltN/A、black pepperN/A、Ichimi spice (Japanese “togarashi” dried red chili spice)N/A together and chill in the refrigerator until ready to serve.
- 5
Pour the dressing over the salad just before serving, toss gently, and enjoy.
RecipeID
674
Tips & Notes
For extra crunch, rinse the bean sprouts in cold water after parboiling and drain well.
This salad can be made a few hours ahead and chilled until ready to serve (add the dressing just before serving for the freshest texture.)
The cucumber can be replaced with another crisp green, such as thinly sliced lettuce or napa cabbage.
The large tomato can be replaced with 5–10 cherry tomatoes.
If you struggle to digest raw scallions, I recommend microwaving them for 30 seconds to 1 minute.
Adjust the soy sauce and water ratio to suit your preferred salt level.
MY RATING
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Hi friend! こんにちは! I’m Lina Takahashi, a Japanese-American gal born and raised in Colorado and my love language is making people food! To be honest, my last name was actually a part of my identity that I actually really struggled with as a kid. I grew up as one of very few Asian women in my community in Boulder, Colorado and I used to be incredibly self-conscious of my last name because it sounded “too” Japanese and it was often mispronounced. I wanted a simple last name, a name anyone could recognize and know that I am the same as everyone else — oh, how heartbreaking it must have been for my mother the day I came home and asked her why I don’t have blonde hair and blue eyes. Even throughout questioning my identity as a Japanese-American woman, one thing that I never questioned was knowing for a fact that Japanese food was my absolute favorite. All I wanted to do as a kid was watch my mom cook in the kitchen and learn how she creates this magical food. Who knew I would come to create a platform to share it with you, too! I am thankful for my mother who taught me how to cook Japanese food in a city where it was hard to find Japanese ingredients nearby. She made us miso soup every night, Japanese food like omurice, Japanese croquettes, curry, karaage, sushi and so much more! I know now that it was not an easy feat. She made her own somen and udon broth, she baked her own Japanese shokupan; she was making mochi before Instagram or Tik Tok existed! Ponzu and salmon on rice?! That was my breakfast I looked forward to it in elementary school the day after we had salmon for dinner. Now, all I want to do is share with YOU what I’ve grown up eating and cooking with my Japanese home in hopes that you can bring a little bit of Japan into your kitchen! Many of my recipes have a Japanese twist on them, but a lot of my recipes are also just because I think it tastes good and I hope you do too 🙂 Come say hi and send me any recipe requests on social platforms under @takahasheats and join me in a life of eating, cooking and being in awe of food. Itadakimas! Instagram: https://www.instagram.com/takahasheats YouTube: https://www.youtube.com/@takahasheats TikTok: https://www.tiktok.com/@takahasheats