Asian Mung Bean (Bean Sprout) & Cucumber Salad
Recipe: #21339
October 14, 2015
Categories: Salads, Beans, Bean Sprouts, Cucumber, Asian, Picnic, Sunday Dinner, Heart Healthy Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This is a great side salad to accompany any inspired Asian dish. There are just a few ingredients; and easy to prepare. It is a nice, light, and refreshing salad."
Ingredients
Nutritional
- Serving Size: 1 (54.3 g)
- Calories 18.2
- Total Fat - 0.8 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 147.8 mg
- Total Carbohydrate - 2.7 g
- Dietary Fiber - 1 g
- Sugars - 1.2 g
- Protein - 0.7 g
- Calcium - 15 mg
- Iron - 0.4 mg
- Vitamin C - 5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
* Mung Beans (Bean Sprouts) ... It is debatable if one should eat raw sprouts or not. Many do not have an issue; but, guidelines suggest they should be cooked first. Personally, I have ate them raw and cooked both; I think that is an issue you need to decide for yourself. They can carry a bacteria, which can be harmful. For this particular recipe; I do cook them. But, I suggest you read further up on it; so, you can prepare them so you feel safe.
Step 2
Bean Sprouts ... I feel the texture of the soften beans; along with the crisp cucumber and water chestnuts, makes a nice texture for the salad.
Step 3
Add the beans sprouts and a pinch of salt to a saute pan; and, cover with water (just enough to cover the beans). Bring to a boil; then, cover and cook on medium heat for 4-5 minutes. Remove from the heat, pour out the water; then add cold water and a few ice cubes to stop the cooking process. Once cooled or 'shocked,' pour out the cold water; and, transfer the beans to a plate lined with a paper towel to cool. This is really the safest way to eat them. But again, just read up on the issue; so you can decide which is the best way to prepare them.
Step 4
Cucumbers ... I used my vegetable slicer for this; but, you can cut them by hand as well. I like to get thin matchstick cuts. Once cut, add the cucumber to a small colander; and season with 1/2 teaspoons salt - and toss to combine. Let them set 5-10 minutes; which will draw out the extra moisture in the cucumbers. Then, transfer to a plate lined with a paper towel to dry.
Step 5
Vinaigrette ... Add all the ingredients to a large bowl; and, whisk to combine.
Step 6
Salad ... First, make sure the bean sprouts are completely cooled and dry; and, the cucumbers, also dry - you don't want a wet salad. Then, add the water chestnuts, scallions, bean sprouts, cucumbers to the bowl with the vinaigrette; and, toss to combine. Cover and refrigerate at least 30 minutes before serving.
Step 7
Serve and ENJOY! ... It should be lightly dressed and fresh tasting. Season with a little extra pepper if necessary.
Tips
No special items needed.