Easy and Refreshing Salad with Bean Sprouts and Wakame

I made a variation of this side dish with Mixed Komatsuna and Boiled Eggusing bean sprouts and wakame seaweed. It's an inexpensive recipe that you can make with ingredients you have on hand.Try adding some thinly sliced carrots for color. Mix the carrot with the bean sprout on the same plate and microwave. Instead of mixing everything together, leave some things to put on top as accents to make it look more appetizing. When you have lots of toppings, add some extra seasoning. For 3 to 4 servings. Recipe by miyuki12

In my garden, I harvested tons of cucumbers and tomatoes! Although I use them daily in salads and salt-cure them, I got bored of the same prep. Adding wakame seaweed makes this super tasty! A bit of ham also makes this even tastier.-I used Ninben's 3x concentrate mentsuyu.-This is also good with okra!-Adding perilla leaves and myoga ginger give this an adult taste!-Squeeze out excess water from the reconstituted wakame seaweed.-Blending right before serving gives the cucumbers a succulent bite. On the other hand, if you let it sit, the flavors will blend well (although it will become watery). Prepare it as you like! Recipe by moj

Bean sprouts are cheap and delicious, and I wanted to eat a lot of them, so I made them into my favorite Chinese style salad.My whole family loved it!I recommend you heat the bean sprouts in water until it starts to boil. That way, they retain their delicious crunchiness!The ☆ ingredients combine to make a great dressing, so if you have leftovers, try it on chikuwa fish sticks, crab sticks, glass noodles, seaweed, etc. For 4 servings. Recipe by Ryonchi

This is the bean sprout version of another recipe of mine, "Chinese Cellophane Noodle Salad"All you need to do is mix, so there are no hints. Recipe by Eiyoushino recipe

This is a old favorite side dish at my parents' house. We have it a lot alongside rich or spicy dishes like curry rice and gyoza dumplings or oily foods.Use silken or firm tofu, whichever you prefer. If you leave the tofu in water for a while the beany smell will lessen, making it easier to eat. You can use green shiso dressing instead of ponzu sauce. In the summer, some cubed tomato is a delicious addition. Please adjust the amount of ponzu sauce depending on the size of the tofu block. Recipe by cureo

I made this when I needed one more dish.Season the bean sprouts just before serving to avoid it getting too watery.The more sesame seeds and bonito flakes you add, the more Japanese it tastes! For 4 servings. Recipe by Shii my bottle

あと一品に。簡単です♪いつの間にかつくれぽ5000件に！野菜レシピ本にも掲載させていただきました。皆さんありがとう！

I looked everywhere but couldn't really find a recipe to the exact Wakame salad served in Japanese restaurants and especially those specializing in Sushi. So, I did my best to replicate it. It took me two approches of trial and error but I think I got it right.

When I tried making a salad with ingredients in my freezer, I ended up with a seafood salad! It tasted great anyway, so I uploaded the recipe.Since the crab sticks and shirasu already contain an ample amount of salt, don't pour too much ponzu. Recipe by uzu1118

Super sweet spring cabbage and crunchy bean sprouts. Blended with a soy sauce dressing and a pinch of black pepper. My children help out by removing the stringy root ends of the bean sprouts, so we make this recipe a lot.You can serve the cabbage and bean sprouts hot or chilled--either way is delicious. Recipe by mama deko

Introducing cuisines for breakfast.Achieve a good nutritive balance by mixing various foodsToyohira Health Center, City of SapporoVolunteer Translators: Students in the Translation &Interpretation Seminar, Sapporo University

When I used the leftover sauce from making Bibimbap Soumen, it turned into a Korean-style salad.It's even more delicious topped with shredded chili pepper and toasted sesame seeds.Be sure to drain excess water from the wakame and vegetables.If you don't have any mentsuyu, substitute with 1 tablespoon soy sauce with a small amount of sugar.If the Japanese leek is spicy, soak it in water for 10 minutes to reduce the harshness. Recipe by Nanamama

MY VERSIONSIMPLE AND QUICKVEGAN SIDE DISHLOVING IT

Since I had leftover octopus.Nothing in particular. Recipe by ki3181

When bean sprouts are cheap, I tend to buy a lot of it but it goes bad quickly, so I made a salad so I could use them up. I added aburaage, which I had in the refrigerator.Be sure not to overboil the bean sprouts! Just blanch them in order to retain their crunchy crispy texture.Adjust the amount of mayonnaise and soy sauce to taste.If you add too much mayonnaise, the salad will get soggy, so watch for that. Recipe by Ri-ka

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I love chick peas and making my own hummus. This recipe could easily be made using canned chick peas and black beans if want to save time. Just remember to rinse them. It's an easy, beautiful dish that tastes great!

I created a sweet vinegar ginger sauce to toss with the mound of bean sprouts that I bought so cheaply at the grocers.Thoroughly strain the excess water from the bean sprouts.Add salt to taste. For 2 servings. Recipe by EnjoyKitchen

I thought up an easy bean sprout recipe.Adjust the amount of mayonnaise and curry powder to your taste. For 2 servings. Recipe by EnjoyKitchen

Daikon radish sprouts are inexpensive and available everywhere, and are really handy to use as toppings or garnish when a little color is needed. I always seem to have some left over, so I was wondering if there was a recipe that would allow me to use them in something that could be marinated in advance. The marinade sauce is adapted from a recipe that I wrote down from a booklet I saw more than 10 years ago. It was a sweet sauce so I thought it would go well with the spiciness of the sprouts. I tweaked the recipe in many ways to work well with the ingredients.I'm not sure how long this lasts since we always finish it the next day. Please try to finish it as soon as possible. You can of course make it in a plastic container from the start. I just prefer to make it in a bowl and then transfer it to a plastic container because I think the flavors meld better that way, especially if this is to be eaten the same day it's made.If you use cucumbers instead of sprouts as suggested in step 9, be aware that cucumber changes color faster than sprouts, so you may want to eat the salad the same day it's made. For about 3 servings. Recipe by Sabumochi

This recipe is from Chatelaine Food Express "Quickies". It has been modified slightly from the original recipe. You can do a mixture of green and yellow beans if you prefer.

I just copied what my husband's mother made.Tips... Just mix!! If it's bland, add salt to your liking. The ham and tuna are already salty, so I think it tastes great even without salt . You can substitute mayonnaise as well . If you let it sit for 10 minutes after making it, the spiciness of the daikon radish sprouts will soften . Recipe by inomari

This easy dish is very delicious. You can enjoy it as a side dish or appetizer. For the tofu you can either fried, seared, grilled or stove top cooked without oil. I do mine with the last option. Cook it without oil. You can make it either spicy or not spicy. But I prefer the spicy one. So let’s check out the recipe.

The added mayo makes this an easy to eat salad for the kids.Make sure to squeeze out the moisture from the wakame seaweed and the onion at Step 1 in order to prevent the salad from getting watery. The sesame oil and sugar in the dressing make this salad easy to eat even for kids, who normally don't like raw onion. If you are serving this to adults only, add a little ra-yu spicy sesame oil or mustard. For 4 servings. Recipe by LaLaHappy1

Because I love avocado.With time, water will drain from the tofu, so pour on the dressing just before you serve the salad so it doesn't become too watery. Recipe by Gubigubipuha-

Great for summer lunches because it can made ahead and travels well. Avacado, feta cheese or italien dressing are encouraged additions. Also makes a nice side dish with meat from the grill!

MY VERSIONSIMPLE AND LIGHT SALAD ....LOVING IT

I got some wakame as a gift, so I wanted to come up with something to use them up.My entire family loved this.This is a great way to use up wakame.You can also use tuna or ham instead of chicken ham.This is incredibly easy to make, so why don't you try tossing some homemade chicken ham! Recipe by Kumarie

I use a salt-based dressing for this salad which my husband loves. He likes it so much that we run out right away.I recommend this dish because it contains plenty of vitamins and minerals!It's much tastier if you let it sit in the fridge for about 10 minutes after mixing. Cabbage loses its crunchiness and moisture if you let it sit for too long. I find it best to let it sit for about 10 minutes.It's also good mixed with cucumbers and carrots. Recipe by Rugyaraga-