Tangy Cucumber and Mung Bean Sprout Salad

3 hours Prep: 15 minutes Cook: 0 minutes

165 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	large	cucumbers
2	cups	mung bean sprouts
4	cups	green peas
5	each	water chestnuts
1	teaspoons	red hot pepper sauce (eg. Tabasco)
1	x	black bean sauce

Directions

Peel the cucumber, slice it down the middle and remove the seeds.

Cut each half down the middle and slice these strips into bite sized pieces.

Toss cucumbers and mung bean sprouts into a large sealable container.

Mix the dressing separately and pour over the veggies.

Put the lid on the container and shake it.

Put it in the fridge to marinate for 3 hours or over night, shaking it whenever you think of it.

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Nutrition Facts

Serving Size 290g

Amount per Serving

Calories 165 5% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 265mg	11%
Total Carbohydrate 33.0g	11%
Dietary Fiber 6.0g	23%
Sugars 7.0g
Protein 7.0g	14%

Vitamin A	38%		Vitamin C	45%
Calcium	5%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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