Japanese Cuke & Bean Sprout Salad

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    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


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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.