Dairy-Free Fresh Bean Sprout Salad
Refreshing, vibrant, and entirely dairy-free, this Fresh Bean Sprout Salad is a celebration of crisp, nutrient-packed ingredients and bold, tangy flavors. Perfect for busy days, this salad comes together in just 15 minutes and is ideal as a light lunch or side dish. Crunchy bean sprouts, julienne carrots, red bell peppers, and cool slices of cucumber are tossed with a zingy homemade dressing made from fresh lime juice, soy sauce, sesame oil, and honey, balanced with the warm notes of ginger and garlic. Sprinkled with sesame seeds for added texture, this salad bursts with color and fresh flavor in every bite. Whether you're looking for a vegan-friendly recipe, a gluten-free option (with tamari substitution), or simply a refreshing salad to brighten your table, this dairy-free dish delivers wholesome satisfaction without compromise. Serve chilled for the perfect crisp crunch!
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Recipe Information
Ingredients
- 2 cups fresh bean sprouts
- 1 large carrot
- 1 medium red bell pepper
- 0.5 English cucumber
- 2 green onions
- 0.25 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon fresh ginger
- 1 garlic clove
- 1 tablespoon sesame seeds
- 0.25 teaspoon black pepper
Instructions
Rinse the bean sprouts in cold water and drain thoroughly.
Peel the carrot, then slice it into thin julienne strips.
Remove the seeds and core from the red bell pepper and slice it into thin strips.
Halve the cucumber lengthwise, remove seeds with a spoon if necessary, and slice it thinly.
Trim and slice the green onions thinly.
Chop the fresh cilantro leaves coarsely.
In a small bowl, whisk together the fresh lime juice, soy sauce, sesame oil, honey, grated ginger, and minced garlic to create the dressing.
In a large mixing bowl, combine the bean sprouts, carrot, red bell pepper, cucumber, green onions, and cilantro.
Pour the dressing over the salad and toss gently to mix the vegetables evenly with the dressing.
Sprinkle the sesame seeds and black pepper over the top of the salad.
Serve immediately, or refrigerate for up to an hour to let the flavors combine. Give it a quick toss before serving.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 36.3 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
