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Categories:Viewed: 22 - Published at: 7 years ago
Ingredients
- 2 cups mung bean sprouts
- 1 cup cucumbers
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce, tamari low-sodium
- 1 tablespoon water
- 1 tablespoon sesame oil toasted
- 1 dash chili powder
Method
- Blanch bean sprouts in boiling water 1 minute, drain and let cool.
- Peel cucumber, cut in half, seed and slice thinly.
- Mix with sprouts.
- In a small bowl, mix vinegar, seasame oil, soy sauce and water.
- Toss with sprouts.
- Granish with seasame seeds and a dash of chili powder.
