Spicy Sprout & Cucumber Salad
|Bean sprouts||1⁄2 Pound|
|Garlic||2 Clove (10 gm), minced|
|Soy sauce||2 Tablespoon|
|Rice vinegar/White vinegar||2 Tablespoon|
Rinse bean sprouts with cold water.
Place in a medium bowl.
Peel cucumber, cut in half and remove seeds.
Shred cucumber with a cleaver.
Place cucumber shreds in another medium bowl.
Sprinkle about 1/2 teaspoon salt on bean sprouts and another 1/2 teaspoon salt on cucumber shreds.
Mix each vegetable well and let stand 30 minutes.
Squeeze excess water and salt from each vegetable.
Combine sprouts and cucumber.
Add garlic, soy sauce, sugar and vinegar; mix well.
Place in a shallow serving dish.
Refrigerate at least 30 minutes before serving.