45 Bean Sprout, Cucumber, and Carrot Salad

45 Bean Sprout, Cucumber, and Carrot Salad

45 Bean Sprout, Cucumber, and Carrot Salad

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45 Bean Sprout, Cucumber, and Carrot Salad

INGREDIENTS

  • 1/2 cup of mung bean sprouts
  • 1 cup of (Japanese) cucumber, julienned
  • 1/3 cup of carrots, julienned
  • 1/2 cup of egg; beaten, cooked into a thin omelet, then thinly sliced
  • A pinch of red cabbage, shredded
  • 1/4 cup of cilantro, chopped
  • A pinch of peanuts
  • A dash of soy sauce
  • A dash of sesame oil
  • A dash of vinegar
  • A pinch of sugar

DIRECTIONS

Step 1
Blanch the mung bean sprouts in boiling water for 30 seconds, then remove.
Step 2
Combine the bean sprouts with the rest of the ingredients and seasonings and mix well, then serve. It’s even better if you chill it in the fridge for a little bit.

P.S.

This is a cold dish so the next time you have these ingredients left over, you can make them into this salad. You can increase or decrease the amounts of the ingredients depending on what you have available and have the result be equally convenient and tasty.