Cucumber Sprout Salad Recipes
CUCUMBER SPROUT SALAD
This is a simple, easy recipe that tastes so good! Try sprouting your own mung beans(I got mine from the health food store)! Use them when the sprouts are 1/2" long.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the veggies and sprouts in a bowl.
- Whisk together the salt, pepper, lemon juice and olive oil in a separate bowl.
- Add to the salad and toss well to mix.
- Garnish with cilantro and sunflower seeds and serve at room temperature or slightly chilled.
Nutrition Facts : Calories 110.5, Fat 9.2, SaturatedFat 1.2, Sodium 24.7, Carbohydrate 6.2, Fiber 1.9, Sugar 3.4, Protein 2.9
JAPANESE CUCUMBER & BEAN SPROUT SALAD
I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.
Provided by mysticchyna
Categories Japanese
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- 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 ingredients 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.
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