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Hani Soy Sprout Salad
This fresh salad features hearty soybean sprouts tossed in a savory dressing. Unlike delicate mung bean sprouts, soybean sprouts hold up beautifully to a long simmer, resulting in a tender yet satisfying texture. A simple blend of soy sauce, rice vinegar, and roasted sesame oil creates a bright and earthy flavor profile. Fresh coriander, minced scallions, and a touch of red cayenne chile add a crisp, spicy finish. Serve this refreshing dish warm or at room temperature as a light side for your next dinner.
Ingredients
- 1 pound soybean sprouts (see Note )
- 2 tablespoons soy sauce
- 1 teaspoon finely chopped seeded red cayenne chile
- 2 tablespoons minced scallions (white and tender green parts)
- ¼ cup coriander leaves
- 1 tablespoon vegetable oil
- 1 tablespoon rice vinegar
- ½ teaspoon salt
- ¼ teaspoon roasted sesame oil
Instructions
- 1Rinse and drain the soybean sprouts. Bring 8 cups of water to a rolling boil in a medium saucepan, then stir in the sprouts and soy sauce. Let the liquid return to a boil.
- 2Lower the heat to maintain a steady simmer. Cook the sprouts uncovered for 1 hour until they become tender.
- 3Pour the sprouts into a colander to drain the liquid. Transfer the drained sprouts to a shallow serving bowl or a large plate.
- 4Whisk the vegetable oil, rice vinegar, salt, and roasted sesame oil together in a small cup until well combined. Pour this dressing over the warm sprouts and toss them gently to coat.
- 5Scatter the chopped red chile, minced scallions, and coriander leaves over the salad. Give everything one final gentle toss to distribute the fresh herbs.
- 6Serve the finished salad warm or let it cool to room temperature.