Bean Sprout Salad (Dow Ngah) WW
Recipe: #16896
January 22, 2015
Categories: Lunch, Salads, Vegetable Salad, Vegetables, Carrot, Asian, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, No-Cook, Quick Meals, Small Batch Cooking, Summer, Hand Mix/Whisk, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Special Diet - Weight Watchers etc. more
"Weight Watchers International 1977."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (85.3 g)
- Calories 86.2
- Total Fat - 6.9 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 322 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 1.5 g
- Sugars - 3.3 g
- Protein - 2.1 g
- Calcium - 15.9 mg
- Iron - 0.6 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
If using fresh bean sprouts, pour boiling water over them; let stand 2 minutes. If using canned bean sprouts, wash them in running water; drain in colander.
Step 2
Combine carrot, onion, soy sauce, oil, and sesame oil. Pour over bean sprouts; mix.
Tips & Variations
No special items needed.
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