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

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

Whenever I serve this as the salad in a meal, my family eats a lot of it. It's very easy and quick, so I make it quite often.The key is to add the sesame oil in first, and mix well. This prevents the salad from becoming too watery since the oil coats the cabbage. For 3 servings. Recipe by taesmile

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.

Spring cabbage is so tender, and I love to eat the crunchy raw leaves.There are many picnics and potluck parties in the spring, so this simple and quick to make dish is perfect for such occasions.The crispy crunchy texture is very popular as an accompaniment to other dishes.It's great for everyday meals too.Adjust the amount of salt to taste.The lemon juice is the key.It's hardly a recipe, but during the spring cabbage season you may want to eat this every day.A big tupperware container full of this at an ohanami (cherry blossom viewing) picnic is quite popular. Recipe by Tomomikicchin

I arranged my mother's family dish. Hers is served with tartare sauce.Please adjust the cooking time to your liking. You could transfer the cabbage in step 4 directly onto a plate, but if you drain before, it won't be watery when you eat. Definitely use Parmigiana Reggiano if you have any - it'll be amazing! When using winter cabbage, it tastes better if you cook longer and make it tender. Recipe by Okaachan

This salad is a take on the lettece wedge salad. It has more flavor with roasted Cabbage standing in for the lettece. It is absolutely delicious served hot with the contrast of cool tomatos, cool dressing and feta warming to a softness with the final crunch of bacon. However I have served it warm and even chilled and it is still delicious!

MY VERSIONSIMPLE AND LIGHT SALAD ....LOVING IT

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

I made it to replace a school lunch (it was bang bang chicken) for my daughter, since she's allergic to sesame seeds.I made it light since the main dish was pepper steak.It's easy, tasty, economical and goes well with any type of dish.Drain the water off very well!!In Step 2, the easy way to drain the cucumber is to pour out the water from the plastic bag opening.Pat dry the bean sprouts and wakame in Step 4 after drain them in a strainer.Drain the canned chicken tender in Step 5 by securing the meat with the lid and pouring out the liquid by tilting the can. Recipe by Shishi88