Mung Bean Sprouts and Cucumber Salad (Serves 4-6)

In News by Justin Welton

Ingredients:

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.

Did you enjoy this post? We have a weekly Facebook Live that we think you’d love! Like our page here to check it out!