Tangy Cucumber & Mung Bean Sprout Salad Recipe

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Tangy Cucumber & Mung Bean Sprout Salad Recipe

 

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Tangy Cucumber & Mung Bean Sprout Salad

 

Ingredients

2 to 3 large cucumbers
2 cup mung bean sprouts
3 to 4 cups fresh pea greens
1 if you can find them--a
1 leafy sprout could be
1 substituted or these could
1 be omitted
4 to 5 fresh waterchestnuts
1 (canned are also okay)



 

Preparation

2 Tbs. light soy sauce 1 Tbs. cider vinegar 1 Tbs. freshly minced
garlic x several splashes to 1 tsp. Tabasco sauce (no, really, it
works!) 1 Tbs. black bean sauce 1/4 tsp. fresh ground pepper

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.
:)

Just before serving add the pea greens and peeled, chopped
waterchestnuts and shake the whole thing together again.

Source: Apparent original.

Posted by sally charette to the Fatfree
Digest [Volume 15 Issue 11] Feb. 11, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].

1.80á

 

 

Servings: 1

 

 

 

 


 

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