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


  • 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


  1. Sauté bean sprouts with a drizzle of vegetable oil and a splash of soy sauce for a few minutes.
  2. Remove from the pan, and allow bean sprouts to cool completely.
  3. Toss remaining ingredients in a bowl, and add in bean sprouts once cooled.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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