Spicy Sprout & Cucumber Salad Recipe

Spicy Sprout & Cucumber Salad is something I prepare quiet often at home. The salad is delicious and my friends and relatives have already become prey to its simplicity. You will love this Spicy Sprout & Cucumber Salad recipe.

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Bean sprouts1⁄2 Pound
 Cucumber1
 Salt1 Teaspoon
 Garlic2 Clove (10 gm), minced
 Soy sauce2 Tablespoon
 Sugar1⁄2 Teaspoon
 Rice vinegar/White vinegar2 Tablespoon

Nutrition Facts

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

Directions

Rinse bean sprouts with cold water.
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.
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