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Japanese Cucumber & Bean Sprout Salad Recipe

Japanese Cucumber & Bean Sprout Salad Recipe

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Ingredients:

Serving

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

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	148.5 Kcal (622 kJ)
Calories from fat	93.23 Kcal
		% Daily Value*
Total Fat	10.36g	16%
Sodium	1601.34mg	67%
Potassium	255.85mg	5%
Total Carbs	10.59g	4%
Sugars	6.07g	24%
Dietary Fiber	3.01g	12%
Protein	5.56g	11%
Vitamin C	9.3mg	15%
Iron	2mg	11%
Calcium	94.8mg	9%

Amount Per 100 g
Calories	86.13 Kcal (361 kJ)
Calories from fat	54.07 Kcal
		% Daily Value*
Total Fat	6.01g	16%
Sodium	928.78mg	67%
Potassium	148.4mg	5%
Total Carbs	6.14g	4%
Sugars	3.52g	24%
Dietary Fiber	1.75g	12%
Protein	3.22g	11%
Vitamin C	5.4mg	15%
Iron	1.2mg	11%
Calcium	55mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.2

Points
4

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

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