Anti-Inflammatory Korean Bean Sprout Salad with Prebiotic Benefits

⏱️ 35 minutes👥 4 servings❤️ Taste: /10
Anti-Inflammatory Korean Bean Sprout Salad with Prebiotic Benefits

Nutrition Facts

Calories
115
Protein
8g
Carbs
8g
Fiber
4g

Health Benefits

Gut Health8/10
Anti-Inflammatory9/10
Blood Sugar Control9/10

Ingredients

  • •• 1 pound fresh soybean sprouts (rich in prebiotic fiber)
  • •• 2 green onions, finely chopped (about ¼ cup)
  • •• 3 garlic cloves, minced (about 1 tablespoon)
  • •• 2 tablespoons toasted sesame oil
  • •• 1 tablespoon coconut aminos (replaces soy sauce)
  • •• 1 teaspoon kimchi juice (adds probiotics)
  • •• 1 tablespoon gochugaru (Korean red pepper flakes)
  • •• 1 tablespoon toasted sesame seeds
  • •• ¼ teaspoon monk fruit sweetener (optional)
  • •• ½ teaspoon pink Himalayan salt

Instructions

  1. 11. Rinse soybean sprouts thoroughly under cold water
  2. 22. Bring 6 cups water to boil in large pot
  3. 33. Add sprouts, cook until crisp-tender (about 2 minutes)
  4. 44. Drain immediately, shock in ice water
  5. 55. Drain well, gently squeeze out excess water
  6. 66. Combine sesame oil, coconut aminos, kimchi juice, gochugaru, and monk fruit in large bowl
  7. 77. Add cooled sprouts, toss gently to coat
  8. 88. Fold in green onions, garlic, and sesame seeds
  9. 99. Refrigerate 30 minutes before serving

Smart Substitutions

Soy sauce→Coconut aminos

Lower sodium, no wheat, reduces inflammation

💡 Lower GI
Sugar→Monk fruit sweetener

Zero glycemic impact, no insulin response

💡 No spike
Regular salt→Pink Himalayan salt

Contains minerals that support insulin sensitivity

💡 No change