** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Blanch bean sprouts in boiling water 1 minute, drain and let cool.
2. Peel cucumber, cut in half, seed and slice thinly.
3. Mix with sprouts. In a small bowl, mix vinegar, sesame oil, soy sauce and water.
4. Toss with sprouts. Garnish with sesame seeds and a dash of chili powder.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Beans, MSG, Sulfites, Sesame Seeds, Hot Pepper, Cucumber, Vinegar allergies.