Low Fat Fresh Bean Sprout Salad
Revitalize your mealtime with this vibrant, nutrient-packed Low Fat Fresh Bean Sprout Salad! Bursting with crisp bean sprouts, refreshing cucumber, crunchy carrots, and sweet red bell peppers, this wholesome dish is paired with a tangy, low-fat dressing made from soy sauce, rice vinegar, lime juice, and a hint of honey. Fresh ginger and garlic add a zesty kick, while coriander and sesame seeds provide the perfect finishing touch. Ready in just 20 minutes and requiring no cooking, this light yet satisfying salad is ideal for health-conscious foodies seeking a quick, colorful meal. Serve it fresh to enjoy the unbeatable crunch and flavor of its farm-to-table components. Perfect as a side dish or a guilt-free main course, this recipe is a winner for anyone pursuing wellness without compromising taste!
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Recipe Information
Ingredients
- 250 grams Fresh bean sprouts
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Red bell pepper
- 2 stalks Spring onions
- 2 tablespoons Coriander leaves
- 2 tablespoons Low-fat soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- 1 teaspoon Fresh ginger
- 1 small Garlic clove
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Salt
- 1 teaspoon Sesame seeds
Instructions
Rinse the fresh bean sprouts under cold water and drain well.
Peel the cucumber, remove seeds if necessary, and cut into thin slices.
Peel the carrot and cut into thin julienne strips.
Core and thinly slice the red bell pepper.
Chop the spring onions and coriander leaves finely.
In a small bowl, prepare the dressing by mixing low-fat soy sauce, rice vinegar, lime juice, honey, grated fresh ginger, and minced garlic. Add black pepper and salt to taste.
In a large salad bowl, combine the bean sprouts, cucumber, carrot, red bell pepper, and spring onions.
Pour the dressing over the vegetables and toss gently to combine.
Garnish the salad with chopped coriander leaves and a sprinkle of sesame seeds.
Serve the salad fresh to maintain the crispness of the bean sprouts and vegetables.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1660 mg | 72% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 26.7 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1186 mg | 25% | |
*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.
