Asian Bean Tossed Salad

Asian Bean Tossed Salad
Asian Bean Tossed Salad is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe with 8 servings. One serving contains 58 calories, 2g of protein, and 3g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes approximately 10 minutes. Head to the store and pick up bean sprouts, soy sauce, snow peas, and a few other things to make it today. It works well as a rather inexpensive hor d'oeuvre.


In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, soy sauce and ginger; shake well. In a salad bowl, combine the greens, bean sprouts and peas.
Ingredients you will need
Bean SproutsBean Sprouts
Soy SauceSoy Sauce
Cooking OilCooking Oil
Equipment you will use
Drizzle with dressing and toss to coat.


Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Pedroncelli Signature Selection Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
Pedroncelli Signature Selection Chardonnay
Pedroncelli Signature Selection Chardonnay
Rich lemon, pear and honey notes in the bouquet lead to fresh flavors of apple, meyer lemon, and mango. The blend of the two Chardonnay lots adds both fruit forward qualities and toasted oak complexity. Highlighted by bright acidity, the wine finishes crisp with a long lingering finish.
Ready In10 m.
Health Score1