Mung Bean Sprouts Salad 4, with Carrots and Cucumber
Mung Bean Sprouts Salad 4, with Carrots and Cucumber
Serves 10 people
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Ingredients
| • | 1/2 of a long cucumber or 1 medium sized one |
| • | 4 carrots |
| • | Two 100 gm. packets of fresh bean sprouts |
| • | 2 tbsp. white sesame seeds |
| • | Dressing |
| • | 2 tbsp. light Soya sauce |
| • | 2 tbsp. any light vinegar |
| • | 2 tsp. sesame oil |
| • | 2 tsp. brown sugar |
Instructions
| 1. | Peel and cut cucumber into thin, finger sized batons. |
| 2. | Peel and cut carrots into 2 inch matchstick batons. |
| 3. | Toast sesame seeds on a hot griddle or in a wok. Keep aside. |
| 4. | Place carrots, cucumbers and bean-sprouts in a bowl, add salt and sesame seeds, mix gently. |
| 5. | Dressing |
| 6. | Place everything in a small jar and shake until sugar is dissolved. |
| 7. | Pour over the salad, gently mix with a wooden fork/spatula and serve. |
| 8. | Also see Salad Selection |
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