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Tangy Cucumber and Mung Bean Sprout Salad

What you need: 

2 to 3 large cucumbers, peeled
2 cups mung bean sprouts
2 tablespoons light soy sauce
1 tablespoon apple cider vinegar
1 tablespoon black bean sauce
1 tablespoon freshly minced garlic
several splashes to 1 teaspoon Tabasco sauce (no, really, it works!)
1/4 teaspoon fresh ground pepper
3 to 4 cups fresh pea greens or other leafy sprout (optional)
4 to 5 water chestnuts, peeled (if fresh) and chopped

What you do: 

1. Slice cucumber lengthwise and remove the seeds. Cut each piece in half, again lengthwise, and slice these strips into bite sized pieces. Place in a large sealable bowl with mung bean sprouts.
2. Dressing: In a bowl, whisk together soy sauce, apple cider vinegar, black bean sauce, garlic, Tabasco sauce, and pepper.
3. Pour dressing over cucumber-mung bean mixture. Put the lid on the container and shake it to coat.
4. Marinate in the refrigerator for 3 hours or overnight, shaking it whenever you think of it.
5. Just before serving, add the pea greens and water chestnuts. Shake the whole thing together again.

Preparation Time: 
2 hours (10 minutes
Cooking Time: 
Servings: 
2 to 4
Recipe Category: 

SO HOW'D IT GO?

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