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Spicy Szechuan Sprout Salad


  • 2 oz mung bean sprouts
  • 2 oz broccoli or sunflower sprouts
  • 4 oz shiitake mushrooms, sliced and sauteéd (stems removed)
  • 2 green onions, thinly sliced
  • ¼ c carrots, shredded or julienned
  • 1 c green cabbage, shredded
  • 1 6-oz pkg baked tofu, cubed
  • 1 clove garlic, minced
  • 2 tbsp sesame oil
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 2 tsp Sambal Oelek or Sriracha chili sauce


  1. In a large bowl, gently toss the sprouts, sauteéd mushrooms, green onions, carrots, cabbage and tofu together. In a small bowl, mix the garlic, sesame oil, tamari, vinegar, sugar and chili sauce. Pour the sauce over the vegetable mix and gently toss to combine. Serve immediately.

  2. Serving suggestion: The crunchy texture and Asian flavors of this recipe go nicely with a cup of hot and sour soup. Substitute button or crimini mushrooms for the shiitakes, if you prefer.

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