Sugar-Free Fresh Bean Sprout Salad
Bright, crunchy, and bursting with flavor, this **Sugar-Free Fresh Bean Sprout Salad** is the perfect guilt-free addition to your recipe collection. Featuring crisp bean sprouts, vibrant red bell peppers, refreshing cucumber, and zesty carrots, this salad is packed with fresh vegetables that provide a satisfying crunch in every bite. Tossed in a tangy dressing made with lime juice, soy sauce, rice vinegar, and a hint of sesame oil, this recipe delivers bold umami notes balanced with a subtle kick of red chili flakes. Ready in just 20 minutes with no cooking required, it’s an ideal option for busy weeknights, light lunches, or as a healthy side dish for gatherings. Plus, being sugar-free makes it a great choice for anyone mindful of their dietary needs. Serve it chilled to allow the flavors to meld beautifully, and garnish with fresh cilantro for a bright finishing touch. Perfectly fresh, flavorful, and healthy!
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Recipe Information
Ingredients
- 200 g fresh bean sprouts
- 1 small red bell pepper
- 1 medium carrot
- 1 small cucumber
- 2 stalks green onions
- 1 bunch fresh cilantro
- 1 medium lime
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves
- 0.5 teaspoon red chili flakes
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the fresh bean sprouts thoroughly under cold water, drain, and set aside.
Thinly slice the red bell pepper, discarding the seeds and stem.
Peel the carrot and cut it into thin matchsticks.
Cut the cucumber in half lengthwise, scoop out the seeds with a spoon, and slice thinly.
Trim and slice the green onions diagonally.
Roughly chop a handful of fresh cilantro leaves.
In a large bowl, combine the bean sprouts, red bell pepper, carrot, cucumber, green onions, and cilantro.
To make the dressing, juice the lime into a small bowl.
Add soy sauce, rice vinegar, sesame oil, minced garlic, red chili flakes, salt, and black pepper to the lime juice.
Whisk the dressing ingredients together until well combined.
Pour the dressing over the salad ingredients and toss gently to combine, ensuring the vegetables are evenly coated.
Transfer the salad to a serving dish and garnish with additional cilantro and chili flakes, if desired.
Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1827 mg | 79% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 17.5 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1210 mg | 26% | |
*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.
