Tangy Cucumber and Mung Bean Sprout Salad
101
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...
Ingredients
| 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
|
* |
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.
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?
