Print
Email
Add a photo
Ingredients
- 2 c. fresh bean sprouts
- 2 med. cucumbers
- 1/4 c. soy sauce
- 2 tbsp. vinegar
- 1 tbsp. sesame oil
- 1 teaspoon sugar
- 1/8 teaspoon dry mustard
- 1 tbsp. sesame seeds, toasted
Directions
- Cook bean sprouts in boiling salted water for 2 min. Drain and chill.
- Score unpeeled cucumbers by running the prongs of a fork down the side then cut into thin slices. Arrange cucumbers and sprouts on individual serving plates.
- In a small screw-top jar combine soy sauce, vinegar, sesame oil, sugar and dry mustard. Cover and shake well.
- Pour dressing on salad, and top with toasted sesame seeds.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 621g | |
| Calories 320 | |
| Calories from Fat 160 | 50% |
| Total Fat 18.33g | 23% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3624mg | 151% |
| Potassium 903mg | 26% |
| Total Carbs 30.14g | 8% |
| Dietary Fiber 7.7g | 26% |
| Sugars 18.08g | 12% |
| Protein 13.44g | 22% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
