Crunchy Cold Bean Sprout Salad Recipes

Steps:

• Blanch the bean sprouts in boiling water for 1 minute.
• Refresh in cold water and drain well.
• Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl.
• Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender.
• Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl.
• Cover and chill for at least 20 minutes.

Steps:

• Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
• In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
• Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.

Steps:

• In a large bowl, combine the beans, cheese, onion, olives, celery and peppers. Drizzle with vinaigrette; toss to coat. Refrigerate until serving.

Steps:

• In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.

Steps:

• To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
• At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
• Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.