Mung Bean (Green Gram) Sprouts Salad 4, with Carrots and Cucumber
Mung Bean Sprouts Salad 4, with Carrots and Cucumber
Serves 10 people
1/2 of a long cucumber or 1 medium sized one
Two 100 gm. packets of fresh bean sprouts, the type used in Chinese cooking
2 tbsp. white sesame seeds
2 tbsp. light Soya sauce
2 tbsp. any light vinegar
2 tsp. sesame oil
2 tsp. brown sugar
Add salt only after tasting. Soya sauce has salt.
Peel and cut cucumber into thin, finger sized batons.
Peel and cut carrots into 2 inch matchstick batons.
Toast sesame seeds on a hot griddle or in a wok. Keep aside.
Place carrots, cucumbers and bean-sprouts in a bowl, add salt and sesame seeds, mix gently.
Place everything in a small jar and shake until sugar is dissolved.
Pour over the salad, gently mix with a wooden fork/spatula and serve.
Also see Salad Selection