Pickled Bean Sprout Salad
Pickled Bean Sprout Salad might be just the side dish you are searching for. This recipe makes 6 servings with 50 calories, 0g of protein, and 0g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours. It is a good option if you're following a gluten free and vegan diet. If you have scallions, kosher salt, water, and a few other ingredients on hand, you can make it.
Instructions
Rinse the bean sprouts well in cold water, drain, and place in a large bowl.
Add the scallions and set aside.
Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar.
Remove from the heat and let cool to room temperature.
Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables.
Let stand at room temperature for 1 to 2 hours.
Drain the bean sprouts and serve mounded on several plates.
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