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Salad: Cucumber & Sprout Salad

Source of Recipe

meals.com


List of Ingredients

3 cucumbers
4 cups mung bean sprouts
3 tbl. rice wine vinegar
2 tbl. low sodium soy sauce
1 tbl. sesame oil (or less)
1/4 tsp sugar (or sub. sweetener equivalent)
(original recipe called for 1/4 tsp salt)
1/8 tsp crushed red pepper flakes


Recipe

Peel cucumbers and cut in half lengthwise. Scoop out seeds with a spoon and discard. Cut into ¼-inch thick slices, approximately 3 cups.

Blanch mung bean sprouts in boiling water for 2 minutes. Drain and set aside to cool.

Combine vinegar, soy sauce, sesame oil, sugar and pepper flakes together in a bowl. Toss cucumbers and bean sprouts with dressing. Marinate in the refrigerator for one or two hours before serving.