How to Prepare Super Quick Homemade Easy and Refreshing Salad with Bean Sprouts and Wakame

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, easy and refreshing salad with bean sprouts and wakame. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Easy and Refreshing Salad with Bean Sprouts and Wakame is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Easy and Refreshing Salad with Bean Sprouts and Wakame is something which I’ve loved my entire life. They’re fine and they look fantastic.

It's easy, tasty, economical and goes well with any type of dish. Drain the water off very well!! Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook easy and refreshing salad with bean sprouts and wakame using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Easy and Refreshing Salad with Bean Sprouts and Wakame:

1. Prepare 1 pack Bean sprouts
2. Take 1 bunch Dried wakame seaweed
3. Take 1 Cucumber
4. Take 1 Canned chicken tender
5. Prepare 3 tbsp ★Ponzu sauce (citrus seasoned soy sauce)
6. Make ready 1 tbsp ★Vegetable oil
7. Get 1 tbsp ★Lemon juice
8. Take 1 Salt
9. Prepare 1 Pepper
10. Make ready 1 Black pepper

I made a typical Harusame Salad with minimal ingredients today - vermicelli, carrot, cucumber, ham and rehydrated chopped wakame seaweed. The vegetables and ham are all julienned. If your wakame seaweed comes in a long strand, cut it into small pieces. Other than these, I sometimes add bean sprouts and/or kinshi tamago (julienned egg crepes).

Steps to make Easy and Refreshing Salad with Bean Sprouts and Wakame:

1. Cut the cucumber in half lengthwise then thinly slice diagonally.
2. Put the cucumber slices in a plastic bag and add a pinch of salt. Rub the salt on the cucumber and let it stand for 5-10 minutes. Squeeze out the water.
3. Bring a pot of water to a boil and add the wakame.
4. When wakame is rehydrated and soft, add the bean sprouts. Bring it back to a boil and cook for 30 seconds. Using a strainer, drain well.
5. Drain the canned chicken tenders well.
6. In a bowl, add the cucumber, wakame, bean sprouts and chicken tenders and combine with the ★ marked seasonings.
7. Season well with salt and pepper (This is important!!).
8. Serve it on a plate and sprinkle with black pepper if desired. Done.

If your wakame seaweed comes in a long strand, cut it into small pieces. Other than these, I sometimes add bean sprouts and/or kinshi tamago (julienned egg crepes). Looking for a fresh veggie side dish or something to spruce up your salad or stir fry? It is common to find this Korean bean sprout salad, also known as kongnamul, at a Korean restaurant among many other banchan (small Korean side dishes). Its mild flavor comes from the nuttiness of the sesame oil and the little spice from the gochugaru.

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