Tangy cucumber & mung bean sprout salad

Yield: 1 Servings

Measure Ingredient
2 \N To 3 large cucumbers
2 cups Mung bean sprouts
3 \N To 4 cups fresh pea greens
\N \N If you can find them--a
\N \N Leafy sprout could be
\N \N Substituted or these could
\N \N Be omitted
4 \N To 5 fresh waterchestnuts
\N \N (canned are also okay)

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 ¼ 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 <ECZ5SCC@...> 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, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....


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