Korean Bean Sprouts Salad

Prep Time: 5 min

Inactive Time: 20 min

Cook Time: 3 min

Total Time: 28 min

Servings: 4


  • 1 lb mung bean sprouts
  • 1 carrot, thinly sliced
  • 3 green onions, thinly sliced
  • 1 clove garlic, minced
  • 2 tbsp rice wine vinegar
  • 1 tbsp Filippo Berio Spicy Tomato Pesto
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame seeds


    This refreshing Asian-inspired salad is crunchy, salty and tangy with just enough heat to satisfy spicy food fans.


    • Pick over bean sprouts, discarding any spoiled ones; rinse in cold water. In pot of boiling salted water, cook bean sprouts and carrot for 3 minutes. Drain in colander; rinse with cold water, pressing out any extra water.
    • In serving bowl, combine bean sprouts, carrot, green onions and garlic. Whisk together rice wine vinegar, hot chili pesto and soy sauce; drizzle over salad. Let stand for 20 minutes. Sprinkle with sesame seeds.


    Tip: Add 2 tsp Korean chili paste, gojujang, to increase heat if desired.