Beansprout salad

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
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based on 2 ratings

A crisp salad of beansprouts with cucumber, carrot and celeriac which is flavoured with ginger, soy sauce and lemon, then topped with peanuts.

recipe updated 15 Oct 2021


  • Cucumber icon
    1 (about 300 g)
  • Carrot icon
    1 (about 50 g)
  • Celeriac icon
    50 g (about ¼)
  • Ginger icon
    10 g (about 1 ¾ tablespoons)
  • Peanuts icon
    80 g (about 26 ⅔)
  • Mixed salad leaves icon
    Mixed salad leaves
    200 g (about 8 ¼ cups)
  • Bean sprout icon
    Bean sprout
    100 g (about ½ cup)
  • Lemon icon
    1 (about 58 g)
  • Dark soy sauce icon
    Dark soy sauce
    2 tablespoons (about 30 ml)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  • kCook icon kCook Multi
  • kCook icon Large mixing bowl
  • kCook icon Jug

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Turn direct prep attachment to position 2
  4. Slice cucumber, carrot and celeriac into a clean large mixing bowl with direct prep attachment
  5. Add ginger, peanuts, mixed salad leaves and bean sprout to the salad
  6. Add lemon and dark soy sauce to a clean jug
  7. Add extra virgin olive oil to the dressing to taste
  8. Season
  9. Mix until combined
  10. Pour dressing into salad
  11. Mix with tablespoon
  12. Serve
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