Bean Sprouts & Cucumbers
Yield
2 servingsPrep
10 minCook
?Ready
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
mung bean sprouts
|
|
| 1 | cup |
cucumbers
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
soy sauce, tamari
low-sodium |
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
sesame oil
toasted |
|
| 1 | dash |
chili powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
mung bean sprouts
|
|
| 237 | ml |
cucumbers
|
|
| 15 | ml |
apple cider vinegar
|
|
| 15 | ml |
sesame oil
|
|
| 15 | ml |
soy sauce, tamari
low-sodium |
|
| 15 | ml |
water
|
|
| 15 | ml |
sesame oil
toasted |
|
| 1 | dash |
chili powder
|
*
|
Directions
Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water.
Toss with sprouts. Granish with seasame seeds and a dash of chili powder.
