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Cucumbers – Sprouts – Salad

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Ingredients for 4 servings:

  • 1 cucumber(s)
  • ½ tsp salt
  • 250 g soybean sprouts
  • 1 garlic clove(s)
  • 1 piece(s) ginger, hazelnut-sized
  • ½ tsp lemon pepper
  • 5 tbsp oil (sesame oil)
  • 3 tbsp vinegar (rice vinegar)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Peel the cucumber, cut into strips, sprinkle with salt, and let stand for 30 minutes. Sort the soybean sprouts, place them in a sieve, rinse with cold water, and drain well. Peel the garlic, peel the ginger, finely chop both ingredients, and mix with lemon pepper, oil, and vinegar. Squeeze the cucumber, then toss with the sprouts and salad dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Cucumbers – Sprouts – Salad