RCI-VG.004.1401.001
Tangy Cucumber and Mung Bean Sprout Salad
Tangy Cucumber and Mung Bean Sprout Salad from the Recidemia collection
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 2 to 3 large
- 2 cups
- fresh pea greens — if you can find them—a leafy sprout could be substituted or these could be omitted3 to 4 cups
- fresh water chestnuts — canned are also okay4 to 5 unit
- 2 tbsp
- 1 tbsp
- 1 tbsp
- several splashes to 1 tsp tabasco sauce (no1 unitreally, it works!)
- black bean sauce1 tbsp
- ¼ tsp
Method
1
Slice the cucumbers into thin half-moons or julienne them into matchsticks, aiming for uniform thickness so they cook evenly and absorb the dressing well.
2
Rinse the mung bean sprouts under cold running water and drain thoroughly to remove excess moisture, then pat dry with paper towels.
3
Rinse the fresh pea greens (if using) under cold water, shake off excess moisture, and roughly chop them into bite-sized pieces.
4
Slice the fresh water chestnuts into thin rounds or quarter them; if using canned, drain thoroughly, rinse, and slice or quarter them as desired.
5
Whisk together the light soy sauce, cider vinegar, minced garlic, black bean sauce, and freshly ground pepper in a small bowl until the black bean sauce is evenly distributed.
2 minutes
6
Add the Tabasco sauce to the dressing, starting with a few splashes and adjusting to taste based on desired heat level—remember that the dressing will intensify as it sits.
7
In a large bowl, combine the sliced cucumbers, drained mung bean sprouts, pea greens (if using), and water chestnuts.
8
Pour the prepared dressing over the vegetables and toss gently but thoroughly until all components are evenly coated.
9
Let the salad rest for 5 to 10 minutes at room temperature to allow the flavors to meld and the vegetables to absorb the dressing.
8 minutes
10
Taste and adjust seasonings as needed—add more soy sauce for saltiness, vinegar for tanginess, or Tabasco for heat before serving.