![Vietnamese Bean Sprout Salad](/en/cookbook/assets/img/00002824.jpg)
A fresh salad topped with a lime and soy sauce dressing.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the carrot into thin sticks 4 cm (1-1/2 in.) long, dust with salt and set aside for 5 minutes. Remove any moisture.
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Cut the cucumber into thin sticks 4 cm (1-1/2 in.) long and mix with the carrots and dust with sugar.
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Cut the ham in half crosswise and then into narrow rectangular strips.
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Quickly steam the bean sprouts to desired tenderness.
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Mix (2)-(4) together and dress with 1 Tbsp of lime juice.
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Mix (A) together with the remaining lime juice.
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Serve (5) on plates topped with (6) and sprinkled peanuts, and garnished with cilantro.
Cooking Basics
![](/en/cookbook/basic/vegetables/img/carrot_im12.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im13.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im14.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im15.jpg)
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
![](/en/cookbook/basic/vegetables/img/cucumber_im10.jpg)
![](/en/cookbook/basic/vegetables/img/cucumber_im11.jpg)
![](/en/cookbook/basic/vegetables/img/cucumber_im12.jpg)
Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.
![](/en/cookbook/basic/vegetables/img/garlic_im05.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im06.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im07.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im08.jpg)
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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