Dua Gia (Pickled Bean Sprout Salad)
Published Feb. 3, 2021
- Total Time
- 15 minutes, plus brining
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ⅔cup granulated sugar
- 1½teaspoons fine sea salt
- 1cup distilled white vinegar
- 1pound bean sprouts
- 1carrot, peeled and cut into matchsticks
- 5small or 4 medium scallions, green parts only, cut into 1½-inch lengths (see Note)
Nutritional analysis per serving (4 servings)
186 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 39 grams sugars; 4 grams protein; 559 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
- Step 2
At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won’t be covered by the brine, but then they will shrink. They’re ready when they’re almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
- Step 3
Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.
- Select small scallions, ideally the width of a chopstick, or medium scallions. Larger ones can be too harsh. If you can find Chinese chives, substitute a bunch, nickel-sized in diameter, for the scallions.
Private Notes
Comments
Nice and quick. The pickled vegetables are included in banh mi sandwiches: you can also add brassicas (daikon, turnip, parsnips, broccoli) to the mix. Like carrot, but unlike sprouts, these have the benefit of not turning to mush with extended refrigeration. A pinch of food-grade calcium chloride (added to dill pickles) maintains crunch. After the veg get used up, reuse the old brine for a new batch, refreshed with sugar, salt and vinegar; it gets more complex and flavorful over time.
This had a great flavor and was super simple. We added daikon, thinly sliced Serranos, and cilantro.
It's easy to grow flat Chinese chives (niira, in Japanese) in a flower box or bed. They come back annually with vigor!
To make this an easy to assembled mid week meal : Made the dressing ahead of time and refrigerated it. Used 8oz pre-shredded bagged carrots. 8 oz of bean sprouts. 6 small scallion green tops - sliced 3 x lengthwise and then cut in 1” segments. Tossed the veggies in a bowl and then refrigerated it. Mixed the veggies with dressing 40 min before dinner. Served this salad alongside Trader Joe’s (previously frozen) Shu Mai and Potstickers for a fun and easy meal. Big hit with teenage grandson.
Liked this lots. I'm going to try varying the vegetables & salad with the brine. & possibly try the brine with some chilli, or a touch of ginger. Re-boiling the brine after a couple of uses should ensure it stays safe to use.
I added raw beets. Really good.