Korean Bean Sprout Salad

By Ann

5.0 / 5

15min

10min

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12 ¾ ounces fresh mung bean sprouts
6 cups water
1 teaspoon salt
1 cup sui choy (Napa cabbage) finely shredded
2 tablespoons rice wine vinegar
1 tablespoon sesame oil or more to taste
2 teaspoons white sugar
1 teaspoon toasted sesame seeds
1 teaspoon fish sauce
½ teaspoon minced garlic
2 tablespoons grated carrot
1 green onion finely chopped, or more to taste