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Moyashi mung bean sprout salad
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Moyashi (bean sprout) salad with sweet & sour soy

Delicious as a cold crispy salad served as a side dish along side other Japanese dishes
Course Salad
Cuisine Japanese
Keyword Vegan, Vegetable
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 4 people
Author Joost Nusselder
Cost $5


  • Cooking pot


  • 1 1/4 pounds bean sprouts cooked
  • 2 sticks celery chopped
  • 1 cup carrots thinly sliced
  • 2 tsp sesame seeds
  • 2 1/2 tbsp soy sauce
  • 1/2 tbsp sugar
  • 1 1/2 tbsp rice vinegar
  • 1 dash salt
  • 1 lime (optional)


  • Blanch bean sprouts in boiling water for 1 minute, and strain.
  • Grind the sesame, then put it in a small bowl along with the other spices including the vinegar, soy sauce, and sugar.
  • Add the celery, carrot and cooked bean sprouts to the sesame and spices mix and stir thoroughly.
  • Add salt to enhance the taste.


You can add a slice of lime for your dinner guests to liven up the plate and give them an extra splash of sour if they want.