Soybean Salad {Bhatmas Sadeko}

Soybean Salad (Bhatmas Sadeko) is a Nepali appetizer that can be enjoyed as a salad or a side with other Nepali dish such as Chicken Choyela and Potato Salad,  It is  gluten-free and vegan as well. 
I moved to Dallas slightly over four years ago right after finishing my internship in Illinois. In the process of adjusting to a new place and lifestyle, I made some new Nepali friends through common friends. Some of those new friendships evolved into great friendship while few remained distant. I was pleasantly surprised to receive an invitation to a bridal shower by a friend who I meet maybe once a year. The host had requested guests to bring a dish if they like and obviously I did,  “Soy Bean Salad” or more commonly known as “Bhatmas Sadeko” in one hand and a gift in other. It was a fun evening celebrating her (almost) happily-after with lots of Nepali food and more new friendships.


I had been wanting to make this soybean salad/bhatmas sadeko for a while now and share here because it’s a delicious appetizer and super easy to put together. Since holidays are almost here (how are we already in November), it never hurts to have one more potluck/party friendly appetizer recipe…right?



Soybeans are pretty nutrient dense and are among the only plant proteins that provide a source of all the essential amino acids.  They are packed with micronutrients such as iron, magnesium, phosphorous, potassium, Vitamin K and zinc. Soy has a great nutrient profile but it is probably one of the most controversial and confusing topic. Based on all the available research, I recommend eating moderate amount of soy, it is safe to eat and could be even beneficial for most people. However, I wouldn’t suggest relying completely on soy for your protein need or supplementing soy in your diet. It is also important to keep up with the evolving research and new information on soy; if you guys have seen anything new, more recent I’d love to read more on it.



You may or may not have noticed but my posts are getting ridiculously shorter each time. These days my work has taken over my life so I am mentally exhausted and have nothing interesting to share unless you guys are interested to hear about sugar-free/fat-free ice cream backorder and the challenges I am facing with scheduling with my staff.



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Soybean Salad {Bhatmas Sadeko}
Serves: 6-8
  • 2.5 cups dry soybean nuts (available at Asian grocery stores)
  • 1 tablespoon mustard oil
  • 1/2 onion, chopped
  • 4 garlic cloves, finely minced
  • 2-3 inch ginger, peeled and thinly sliced
  • 4-5 green chili, sliced
  • 2 teaspoon schzeuan pepper (timur in Nepali, optional)
  • 1 teaspoon turmeric powder
  • 2 teaspoon red chili powder
  • lemon juice (I used 2 large lemons)
  • handful green onion and cilantro, chopped
  1. In a large pan, heat oil over medium heat and pan fry soybean until they slightly brown. Soybean does not require presoaking or boiling.
  2. Remove soybean from the pan and use paper towel to soak extra oil if desired.
  3. In a big bowl, combine it with other ingredients and let it sit for hour or so before serving.
If you have soybean allergy, you can substitute soybean for peanuts.




Dixya Bhattarai

Dixya Bhattarai

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