Appetizers / Soups / Salads

Japanese Cuke and Bean Sprout Salad takes several minutes to prepare.

Japanese Cuke and Bean Sprout Salad takes several minutes to cook.

Japanese Cuke and Bean Sprout Salad makes 4 servings.

The ingredients for Japanese Cuke and Bean Sprout Salad are:

1-2 mini cucumber, peeled, thinly sliced
2 cups bean sprouts (must be fresh, not canned)
1 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup soy sauce (may use lite)
1/4 teaspoon hot sauce (i use Siriacha)
1/8 teaspoon dry mustard
1 teaspoon grated fresh gingerroot
2 teaspoons honey
2 tablespoons toasted sesame seeds

Here is how you make Japanese Cuke and Bean Sprout Salad:

Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.Put all the dressing ingrediants in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.Number of Servings: 4Recipe submitted by SparkPeople user ASYNJA.

The nutritional information for Japanese Cuke and Bean Sprout Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 141.7

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 634.4 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 1.9 g
• Protein: 3.5 g