Dairy Free/ Egg Free/ Gluten Free/ Lunch/ Salads/ Vegan

Bean Sprout Salad in Spicy Peanut Dressing

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This simple bean sprout salad is a light and refreshing salad with a delicious spicy peanut dressing. It’s a great quick and colourful low carb vegetarian lunch.

The red pepper and cucumber give colour and flavour that goes so well with the peanut butter dressing. A crunchy salad with a dressing you could eat with a spoon! I garnished this bean sprout salad with chopped spring onions and peanuts for extra colour and crunch.

keto bean sprout recipe


Not only are bean sprouts versatile they are low in carbs and have just 0.1g net carbs per cup. You can enjoy them raw in a salad or in a delicious stir-fry. Don’t be deterred by the wording of bean because beans are not allowed on a keto, low carb or Paleo diet. Beans are a legume but once they are sprouted they are considered to be a vegetable.

easy bean sprout salad


Most bean sprouts come from mung or soy beans. They are simply sprouts that come from beans with the beans being soaked in water then sprouted. Sprouting mung beans can change the nutritional makeup to reduce calories but increase the antioxidant and amino acids. Bean sprouts are full if fibre, low in carbs and are rich in vitamins and minerals.


Ensure that your bean sprouts are fresh when you purchase them. You want them crunchy and firm. Store them in the fridge and eat within 2 to 3 days.

keto bean sprout recipe

Bean Sprout Salad in Spicy Peanut Dressing

A simple salad with a tasty dressing

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: Vegan
Keyword: Easy salad
Servings: 2 people
Calories: 194kcal


  • 1 cup beansprouts
  • 1/2 red pepper thinly sliced
  • 1 cucumber peeled & thinly sliced


  • 1 tablespoon Tamari sauce
  • 2 teaspoons lime juice
  • 1 teaspoon ginger, ground
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons peanut butter unsweetened
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil


  • Add the bean sprouts, red pepper and cucumber to a bowl.
  • Mix the dressing ingredients together. Taste and adjust the seasoning to your own taste.
  • Pour the dressing over the salad and toss well
  • Garnish with chopped peanuts and spring onion (optional)
  • Serve immediately.


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1serving | Calories: 194kcal | Carbohydrates: 9.5g | Protein: 6.6g | Fat: 16g | Fiber: 2.7g
Tried this recipe?Mention @ketovegetarianrecipes or tag ##ketovegetarian !

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