Cucumber, Bean Sprout, Peanut Salad
(Vegetarian, GF)
I make a version of this salad just about every week. It’s quick, healthy and so refreshing. If you don’t have bean sprouts, I highly recommend adding in some chopped raw cabbage.
Yield: 4 Servings
Cucumber, Bean Sprout, Peanut Salad
Prep time: 15 MinCook time: 2 MinTotal time: 17 Min
Ingredients
- 12 oz Bean Sprouts
- 2 Cucumbers (3-4 cups), diced
- 1 bunch Scallions, chopped
- 1/2 cup Mixed Herbs (basil, cilantro, or mint), chopped
- 1/2 cup Peanuts, crushed
- 1/2 tsp Kosher Salt
- 1/2 tsp Granulated Sugar
- 2 Garlic Cloves, minced
- 1 TB Chili Sauce
- 1 tsp Sesame Oil
- 3 TB Soy Sauce
- 3 TB Ponzu Sauce
- 3 TB Rice Vinegar
- 1 TB Sesame Seeds
Instructions
- Sauté bean sprouts with a drizzle of vegetable oil and a splash of soy sauce for a few minutes.
- Remove from the pan, and allow bean sprouts to cool completely.
- Toss remaining ingredients in a bowl, and add in bean sprouts once cooled.
