Mung Bean Sprout Salad
Toss blanched mung bean sprouts with shredded cucumber, shredded scallion, and shredded ginger, then add salt, vinegar, and sesame oil and mix thoroughly to combine.
Ingredients
Mung bean sprouts (sorted, washed, blanched)
1000g
Cucumber (washed, sliced then cut into thin strips)
100g
Fine salt
25g
Shredded scallion
10g
Shredded ginger
10g
Vinegar
25g
Sesame oil
5g
Instructions
1
Prepare Ingredients
Sort the mung bean sprouts to remove any impurities and wash them thoroughly. Blanch in a pot of boiling water (be careful not to over-blanch until soft), then remove and drain well. Wash the cucumber, slice it with a straight cut into rounds, then cut each round into thin strips.
2
Season and Mix
Sprinkle the fine salt over the prepared ingredients, add the shredded scallion and shredded ginger, and toss well. Finally, drizzle with vinegar and sesame oil, transfer to a serving plate, and serve immediately.
