Mung Bean Sprouts Cucumber Salad

This salad can be served as a side dish. 1/2 cup of dried mung beans was sprouted for this recipe. It makes 3 1/2 cups of salad.

10½ oz mung bean sprouts

1 English cucumber

1 garlic clove finely chopped

1 tsp Sriracha sauce or 1 tsp chilli flakes

1½ tbsp sesame oil

1½ tbsp fish sauce

1 tbsp rice vinegar

1 tbsp toasted sesame seeds

In a large saucepan, bring lightly salted water to a boil. Add in the mung bean sprouts and bring back to a boil, then immediately transfer the sprouts to a colander. Rinse the sprouts in cold water and let it drain.

With a mandolin or cheese slicer, slice the cucumber at a slant. Put the cucumber slices in a colander and, using your hands, press out their liquid. Mix together the garlic, Sriracha sauce, sesame oil, fish sauce, and vinegar.

Mix the sprouts and cucumber slices with the sauce; sprinkle with sesame seeds. Let the salad sit for about half an hour to let the flavours blend. 

This Korean recipe is adapted from a cookbook. 

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