Tangy Cucumber and Mung Bean Sprout Salad

Cucumber and Mung Bean Sprout Salad Recipe - Chinese Cuisine

Region / culture: China | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Tangy Cucumber and Mung Bean Sprout Salad is a refreshing and flavorful dish that is perfect for a light and healthy meal. This salad is packed with crunchy cucumbers, nutritious mung bean sprouts, and a tangy dressing that will leave your taste buds wanting more.

History

This recipe is inspired by traditional Asian salads that often feature fresh vegetables and sprouts. The combination of cucumbers and mung bean sprouts creates a delicious and satisfying dish that is perfect for any occasion.

Ingredients

2 to 3 large cucumbers
2 cups mung bean sprouts
3 to 4 cups fresh pea greens — if you can find them, a leafy sprout could be substituted or these could be omitted
4 to 5 fresh water chestnuts — canned are also okay
2 tbsp light soy sauce
1 tbsp cider vinegar
1 tbsp freshly minced garlic
several splashes to 1 tsp tabasco sauce (no, really, it works!)
1 tbsp black bean sauce
0.25 tsp fresh ground pepper

How to prepare

Peel the cucumber, slice it in half lengthwise, and remove the seeds.
Cut each half in half lengthwise again and slice these strips into bite-sized pieces.
Toss the cucumbers and mung bean sprouts into a large sealable container.
Mix the dressing separately and pour it over the vegetables.
Cover the container with a lid and shake it.
Place it in the refrigerator to marinate for 3 hours or overnight, shaking it occasionally.
Just before serving, add the pea greens and peeled, chopped water chestnuts, and shake the entire mixture again.

Variations

Add sliced red bell peppers or cherry tomatoes for added color and flavor.
Substitute rice vinegar for the cider vinegar for a different tangy twist.
Top the salad with toasted sesame seeds or chopped peanuts for added crunch.

Cooking Tips & Tricks

Be sure to marinate the salad for at least 3 hours to allow the flavors to meld together.

- Feel free to add other vegetables or ingredients to customize the salad to your liking.

- Adjust the amount of tabasco sauce to suit your spice preference.

Serving Suggestions

This salad can be served as a side dish or as a light main course. It pairs well with grilled chicken or tofu.

Cooking Techniques

Marinate the salad in the refrigerator for at least 3 hours to allow the flavors to develop.

- Shake the container occasionally to ensure that the dressing is evenly distributed.

Ingredient Substitutions

Use rice vinegar instead of cider vinegar for a milder flavor.

- Substitute snow peas or snap peas for the mung bean sprouts.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

- Add the water chestnuts and pea greens just before serving to maintain their crunchiness.

Presentation Ideas

Serve the salad in individual bowls or on a large platter for a beautiful presentation. - Garnish with fresh cilantro or green onions for added color and flavor.

Pairing Recommendations

Pair this salad with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

- Serve with steamed rice or noodles for a more substantial meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- This salad is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 4g

- Sugars: 6g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin C: 20% DV

- Vitamin K: 15% DV

- Iron: 6% DV

Alergens

This recipe contains soy sauce and black bean sauce, which may contain soy and wheat allergens.

Summary

This Tangy Cucumber and Mung Bean Sprout Salad is low in calories and fat, but high in fiber and vitamins. It is a nutritious and delicious addition to any meal.

Summary

Tangy Cucumber and Mung Bean Sprout Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. Packed with fresh vegetables and a tangy dressing, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Tangy Cucumber and Mung Bean Sprout Salad. It was a warm summer afternoon, and I was visiting my friend Anna, who lived in a quaint little village in the countryside. As soon as I entered her cozy kitchen, I was greeted by the delightful aroma of fresh herbs and spices.

Anna, a skilled cook with a passion for creating delicious meals, was busy preparing lunch for us. She had a twinkle in her eye as she told me about a new recipe she had come across during her recent travels to Asia. It was a simple yet flavorful salad made with crisp cucumbers, crunchy mung bean sprouts, and a tangy dressing of lime juice, fish sauce, and chili.

As I watched Anna deftly slice the cucumbers and toss them with the vibrant green mung bean sprouts, I couldn't help but be intrigued by the combination of ingredients. The thought of the refreshing crunch of the cucumbers paired with the nutty flavor of the bean sprouts and the zesty dressing was enough to make my mouth water.

After tasting the salad, I was hooked. The tangy flavors danced on my taste buds, leaving me craving for more. I begged Anna to share the recipe with me, and with a smile, she obliged.

Over the next few weeks, I made the Tangy Cucumber and Mung Bean Sprout Salad countless times, tweaking the recipe here and there to suit my own tastes. Each time I made it, I was transported back to that sunny afternoon in Anna's kitchen, surrounded by the warmth and laughter of good friends.

As I continued to perfect the recipe, I shared it with my family and friends, who all raved about its delicious flavor and refreshing crunch. It became a staple at our gatherings, a dish that everyone looked forward to.

Years passed, and the recipe for Tangy Cucumber and Mung Bean Sprout Salad became a cherished part of my culinary repertoire. I would often think back to that fateful day in Anna's kitchen, where I first discovered the magic of combining simple ingredients to create a dish that was both vibrant and satisfying.

As I grew older, I passed the recipe down to my own grandchildren, who were eager to learn the secrets of my culinary prowess. I would spend hours in the kitchen with them, teaching them how to slice cucumbers with precision and mix the dressing with just the right amount of tang.

One summer, my grandchildren surprised me by preparing the Tangy Cucumber and Mung Bean Sprout Salad for a family gathering. As we sat around the table, enjoying the salad together, I couldn't help but feel a sense of pride and joy at seeing my recipe come to life in the hands of the next generation.

To this day, whenever I make the Tangy Cucumber and Mung Bean Sprout Salad, I think of Anna and the moment that sparked my love for this delicious dish. It serves as a reminder of the power of food to bring people together, to create memories, and to pass on traditions from one generation to the next. And for that, I am forever grateful.