Bean Sprout and Cucumber Salad recipe - ingredients, nutrition and when to eat it
This refreshing salad combines bean sprouts and cucumber lightly tossed in a mustard-vinegar dressing.
This refreshing salad combines bean sprouts and cucumber lightly tossed in a mustard-vinegar dressing. Its tangy, peppery flavor makes a refreshing lunch or dinner side when you want to brighten up your appetite.
Salads & light · 15 minutes to cook
Nutrition (per 232g serving): 107.1 kcal · protein 7.4g · carbohydrate 12.8g · fat 3.5g · sodium 484.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the bean sprouts well after blanching so the dressing doesn't become watery.
Tips: Rather than adding all the mustard at once, add it gradually and taste as you go to adjust the sharpness.
Tips: Chill the salad for about 10 minutes after tossing for a cool, refreshing bite.
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Ingredients (1 serving)
- Soybean sprouts — 100 g
- Cucumber — 0.5 pc
- Hot mustard — 1 tsp
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Sesame seeds — 1 tsp