Tangy Cucumber & Mung Bean Sprout Salad
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | large |
cucumbers
|
|
473 | ml |
mung bean sprouts
|
|
946 | ml |
green peas
|
|
5 | each |
water chestnuts
|
*
|
5 | ml |
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.