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Spicy Sprout & Cucumber Salad Recipe
|Bean sprouts||1⁄2 Pound|
|Garlic||2 Clove (10 gm), minced|
|Soy sauce||2 Tablespoon|
|Rice vinegar/White vinegar||2 Tablespoon|
Serving size: Complete recipe
Calories 131 Calories from Fat 5
% Daily Value*
Total Fat 0.64 g0.98%
Saturated Fat 0.17 g0.85%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3647.2 mg152%
Total Carbohydrates 27 g9%
Dietary Fiber 5.3 g21.1%
Sugars 15 g
Protein 10 g20.8%
Vitamin A 4.1% Vitamin C 62.1%
Calcium 7.9% Iron 18.1%
*Based on a 2000 Calorie diet
Place in a medium bowl.
Peel cucumber, cut in half and remove seeds.
Shred cucumber with a cleaver.
Place cucumber shreds in another medium bowl.
Sprinkle about 1/2 teaspoon salt on bean sprouts and another 1/2 teaspoon salt on cucumber shreds.
Mix each vegetable well and let stand 30 minutes.
Squeeze excess water and salt from each vegetable.
Combine sprouts and cucumber.
Add garlic, soy sauce, sugar and vinegar; mix well.
Place in a shallow serving dish.
Refrigerate at least 30 minutes before serving.