Crispy Bean Sprout and Spinach Salad

Name: Crispy Bean Sprout and Spinach Salad
Total time: 20 min
Ingredients: 200g Bean sprouts; 150g Fresh spinach; 1 medium Carrot; 5g Dried wood ear mushrooms; 100g Firm tofu; 1 teaspoon Garlic salt with parsley; 1/2 teaspoon Chicken powder; 1 tablespoon Light soy sauce; 1 teaspoon Sesame oil

A light, refreshing salad featuring tender bean sprouts, vibrant spinach, and crunchy vegetables tossed in a savory garlic-soy dressing. Perfect for packed lunches or as a cooling side dish.

20 min

Easy

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Story

This simple salad comes together in minutes and keeps well in the refrigerator. The key is squeezing out excess water after blanching so the dressing clings to each strand.

Ingredients

Bean sprouts 200g

Fresh spinach 150g

Carrot 1 medium

Dried wood ear mushrooms 5g

Firm tofu 100g

Garlic salt with parsley 1 teaspoon

Chicken powder 1/2 teaspoon

Light soy sauce 1 tablespoon

Sesame oil 1 teaspoon

Instructions

Prep the vegetables

Soak wood ear mushrooms in warm water until softened, then drain and slice into thin strips. Trim bean sprouts and rinse well. Peel and grate the carrot into fine strips. Cut spinach into bite-sized pieces and slice tofu into thin matchsticks.

Blanch all ingredients

Bring a pot of water to a rolling boil. Blanch each vegetable separately: bean sprouts for 30 seconds, spinach for 15 seconds, wood ear mushrooms for 1 minute. Plunge immediately into ice water to stop cooking, then drain well.

Remove excess moisture

Gather blanched vegetables in batches and squeeze firmly but gently to remove trapped water. Transfer to a large mixing bowl.

Season and toss

Add tofu strips, garlic salt, chicken powder, and soy sauce. Drizzle with sesame oil. Toss everything together until evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill until ready to eat.