Cucumber and Bean Sprouts Salad
Japanese Cucumber and Bean Sprouts Salad (Easy 15-Minute Side Dish)
When I need one more vegetable side dish for dinner, this cucumber bean sprouts salad started becoming my recent answer.
It's simple, affordable, and incredibly refreshing. Crisp cucumber and tender bean sprouts are tossed in a light sesame soy dressing that comes together with pantry staples you probably already have at home.
One of the best things about this recipe is that it transforms a humble bag of bean sprouts into something crave-worthy. The trick is seasoning the bean sprouts while they're still warm, allowing them to absorb all the delicious flavors of the dressing.
Whether you're serving grilled fish, karaage, teriyaki chicken, or a simple bowl of rice, this easy Japanese side dish fits right in.
Why You'll Love This Recipe
Ready in about 15 minutes
Budget-friendly ingredients
Light and refreshing for summer meals
Great make-ahead side dish
Pairs well with almost any Japanese main dish
Tips for the Best Bean Sprouts Salad
Don't overcook the bean sprouts. They should remain slightly crisp.
Mix the dressing with the bean sprouts while they're still warm.
Chill for 15–30 minutes before serving for an even more refreshing flavor.
Add shredded carrots or wakame seaweed for extra color and texture.
RECIPE
Servings: 3-4
Time: 15 min
Ingredients:
2 cups bean sprouts
1 cucumber
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1/2 tbsp sugar
Instructions:
Cook the Bean Sprouts
Bring a pot of water to a boil.
Add the bean sprouts and cook for 1½ minutes.
Drain well.
Prepare the Cucumber
Cut the cucumber into thin strips.
Make the Dressing
Place the hot bean sprouts in a bowl.
Add the sugar, soy sauce, rice vinegar, and sesame oil.
Toss well until evenly coated.
Finish the Salad
Add the cucumber and sesame seeds.
Mix everything together and serve immediately or chill before serving.
FAQ
Can I make this ahead of time?
Yes. It can be prepared several hours in advance and stored in the refrigerator until ready to serve.
How long does it last?
Store leftovers in an airtight container for up to 2 days.
Can I use other vegetables?
Absolutely. Carrots, wakame seaweed, or thinly sliced bell peppers work well.
Why season the bean sprouts while they're hot?
Warm bean sprouts absorb flavors more effectively, especially the sugar, resulting in a more flavorful salad.
Is this recipe gluten-free?
Use gluten-free tamari instead of soy sauce to make the recipe gluten-free.
You May Also Like
Serve this refreshing salad alongside my Garlic Miso Salmon for a complete Japanese meal.
Create a traditional Japanese side dish spread with this salad and Eggplant Agebitashi.
Looking for more refreshing summer recipes? Try my Hiyashi Chuka next.
If you enjoy simple Japanese salads, you'll also love this Napa Cabbage Tuna Salad.
