Mung Bean Sprouts and Cucumber Salad Recipe (Serves 4-6)
3 cups mung bean sprouts
2 cucumbers, thinly sliced
2 carrots, coarsely grated
2 scallions, thinly sliced
1 fresh red chili pepper, seeded and chopped
2 tbsp rice vinegar
1 tbsp soy sauce (organic – e.g. Bragg’s liquid Amino’s)
1 tbsp sesame oil
1 garlic clove, minced
1 tsp dark brown sugar
1 tbsp sesame seeds, toasted (optional)
Fill a pot with water and bring to boil. Rinse the mung bean sprouts and boil for 1-2 minutes. Drain and place into a large salad bowl. Add the cucumbers, carrots, scallions, and red chili. In a small bowl, whisk together rice vinegar, soy sauce, oil, garlic, and sugar. Drizzle over salad and toss gently. Sprinkle with sesame seeds (if using) and serve.
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