![mung bean sprouts cucumber salad mung bean sprouts cucumber salad](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTL9lDjX8uRwme16BhPbJ0KqdgU7xx8XD8Q-V2g8JQr7kV3Xu194XM92cMqYrdrZucHek8oWFA8DsJwBX9n1kzdJC38zzVDtWoZjCtRt3-YWvhwvWqyN097yciFYYkjoWBJZeBsA3BOLO-XjUYNdbVQY-_SStj2Uirhobao5gVLc-9-J9iuTUux1eq4g/w640-h640/mungbeansalad.jpg)
This salad can be served as a side dish. 1/2 cup of dried mung beans was sprouted for this recipe. It makes 3 1/2 cups of salad.
10½ oz mung bean sprouts
1 English cucumber
1 garlic clove finely chopped
1 tsp Sriracha sauce or 1 tsp chilli flakes
1½ tbsp sesame oil
1½ tbsp fish sauce
1 tbsp rice vinegar
1 tbsp toasted sesame seeds
In a large saucepan, bring lightly salted water to a boil. Add in the mung bean sprouts and bring back to a boil, then immediately transfer the sprouts to a colander. Rinse the sprouts in cold water and let it drain.
With a mandolin or cheese slicer, slice the cucumber at a slant. Put the cucumber slices in a colander and, using your hands, press out their liquid. Mix together the garlic, Sriracha sauce, sesame oil, fish sauce, and vinegar.
Mix the sprouts and cucumber slices with the sauce; sprinkle with sesame seeds. Let the salad sit for about half an hour to let the flavours blend.
This Korean recipe is adapted from a cookbook.
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I like bean sprouts! This looks healthful and tasty.
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