Sprout Salad with Peppers and Spring Onions

5 from 6 votes
Prep Time 15 mins
Total Time 15 mins
Course Dinner
Cuisine European
Servings 4 people


  • 250 g Bean sprouts
  • 150 g 1 Red pepper
  • 125 g Spring onions
  • 2 tbsp Sugar
  • 2 tbsp Light rice vinegar
  • 1 tbsp Medium hot mustard
  • 4 tbsp Mayonnaise
  • 10 tbsp Sunflower oil


  • Wash the bean sprouts and drain well. Clean and wash the peppers and cut into fine strips. Clean and wash the spring onions and cut into rings. Put all ingredients (bean sprouts, paprika strips and spring onion rings) in a bowl and mix well. Mix a salad sauce from sugar (2 tbsp), light rice vinegar (2 tbsp), medium-hot mustard (1 tbsp), mayonnaise (4 tbsp) and sunflower oil (10 tbsp). For serving, divide the salad on portion bowls and drizzle with the sauce.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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