Spicy Mustard Soy Bean Sprout Salad
Soy Bean Sprout Salad with Zesty Mustard Dressing
Tired of the same old soy bean sprout salad? Elevate your palate with this vibrant and zesty version, tossed in a tangy mustard dressing. You can also use mung bean sprouts for a similar delightful outcome. This recipe offers a refreshing way to enjoy the punchy flavor of mustard dressing, perfect as a light appetizer or a side dish, without needing elaborate ingredients like a full-blown cold salad.
Main Ingredients
- 200g fresh soy bean sprouts
- 1 cucumber
- A small bunch of enoki mushrooms
- 1/2 bell pepper (any color)
Mustard Dressing
- 1 Tbsp prepared mustard (or Japanese mustard)
- 1/2 Tbsp minced garlic
- 1.5 Tbsp vinegar
- 1 tsp salt (or to taste)
- 1 Tbsp toasted sesame seeds (preferably ground)
- 2/3 Tbsp sugar
- 1 Tbsp prepared mustard (or Japanese mustard)
- 1/2 Tbsp minced garlic
- 1.5 Tbsp vinegar
- 1 tsp salt (or to taste)
- 1 Tbsp toasted sesame seeds (preferably ground)
- 2/3 Tbsp sugar
Cooking Instructions
Step 1
Rinse the soy bean sprouts thoroughly. Bring a pot of water to a boil and blanch the sprouts for just 30 seconds to 1 minute. Overcooking will make them mushy, so be brief! Immediately drain and rinse them under cold running water to preserve their crispness. Squeeze out any excess water firmly.
Step 2
Slice the cucumber thinly into matchsticks. In a bowl, combine the cucumber with an equal ratio of sugar, salt, and vinegar (1:1:1). Let it sit for about 10 minutes to lightly pickle. This step draws out moisture, making the cucumber extra crunchy. After pickling, do not rinse the cucumber; instead, squeeze out as much liquid as possible by hand.
Step 3
Prepare the bell pepper by removing the seeds and slicing it into thin strips. For the enoki mushrooms, trim off the tough base, separate the strands, and briefly blanch them in boiling water. Alternatively, you can skip blanching and add them directly to the salad.
Step 4
Now, let’s make the delicious mustard dressing. In a small bowl, whisk together the prepared mustard, minced garlic, vinegar, salt, and sugar. You can adjust the sweetness and tanginess by altering the sugar or vinegar amounts to your preference. Finish by stirring in the ground toasted sesame seeds for a nutty aroma and flavor. Grinding the sesame seeds enhances the dressing’s smoothness and taste.
Step 5
Combine the blanched soy bean sprouts, squeezed cucumber, sliced bell pepper, and blanched enoki mushrooms in a large bowl. Pour the prepared mustard dressing over the ingredients. Gently toss everything together with your hands until well combined. This ‘ 조물조물’ (jo-mul jo-mul) motion ensures the dressing evenly coats all the ingredients, completing your flavorful salad!
Step 6
Extra Tip: If you have cocktail shrimp on hand, blanch them briefly in boiling water, drain well, and add them to the mix. This will make your salad even more satisfying and visually appealing. The plump texture of the shrimp complements the other ingredients beautifully.
