Tangy Cucumber & 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...
Yield
4 servingsPrep
15 minCook
0 minReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
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.
