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Tangy Cucumber and Mung Bean Sprout Salad

Tangy Cucumber and Mung Bean Sprout Salad Tangy Cucumber and Mung Bean Sprout Salad Tangy Cucumber and Mung Bean Sprout Salad

I think homemade foods are generally healthier and better taste than store-bought. I sprouted some mung bean sprouts at home for the second time. Made this salad the first thing this morning after I got up...













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 18610% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 268mg 11%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 24%
Sugars g
Protein 18g
Vitamin A 38% Vitamin C 50%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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