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Bean Sprout, Carrot and Sesame Salad

Bean Sprout, Carrot and Sesame Salad


  • 2 Tbsp sesame seeds
  • 1 carrot, peeled, cut into matchsticks
  • 2 cups bean sprouts or cucumber, cut into matchsticks
  • 3 green onions, ends trimmed, thinly sliced diagonally
  • 1/2 Chinese cabbage, or other cabbage, finely shredded
  • 1 Tbsp light soy sauce
  • 1 Tbsp white vinegar
  • 1 Tbsp peanut oil
  • 1 tsp brown sugar
  • 1 tsp sesame oil


Place sesame seeds in a small frying pan over medium heat. Cook, tossing, for 1-2 minutes or until toasted. Remove from heat and set aside.

Place carrot, bean sprouts (or cucumber), green onion, cabbage and sesame seeds in a large bowl. Gently toss to combine. 

To make the dressing, place soy sauce, vinegar, peanut oil, sugar and sesame oil in a screw-top jar and shake until well combined. Taste and season with salt and pepper.   

Drizzle vegetables with dressing and serve immediately.

Adapted from

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