Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 141.7
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 634.4 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.9 g
- Protein: 3.5 g
View full nutritional breakdown of Japanese Cuke & Bean Sprout Salad calories by ingredient
Japanese Cuke & Bean Sprout Salad
Submitted by: ASYNJANumber of Servings: 4
Ingredients
-
1-2 mini cucumber, peeled, thinly sliced
2 cups bean sprouts (must be fresh, not canned)
1 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup soy sauce (may use lite)
1/4 teaspoon hot sauce (i use Siriacha)
1/8 teaspoon dry mustard
1 teaspoon grated fresh gingerroot
2 teaspoons honey
2 tablespoons toasted sesame seeds
Directions
Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
Put all the dressing ingrediants in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.
Number of Servings: 4
Recipe submitted by SparkPeople user ASYNJA.
Put all the dressing ingrediants in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.
Number of Servings: 4
Recipe submitted by SparkPeople user ASYNJA.
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