- 240 g (9 oz) green bean sprout
- 160 g (6 oz) cucumber
- 2 tbsp shredded carrot
- 2 tbsp light soy sauce
- 1/2 tsp sugar
- 1 tbsp sesame oil
Peel cucumber and make pattern on surface.
Rinse and wipe dry.
Shred. Marinate with 1/2 tsp fine salt until tender.
Squeeze away excessive water.
Rinse green bean sprouts and then blanch in water with pinch
of salt and oil.
Take out and drain.
In bowl blend green bean sprouts, shredded
cucumber, carrot and seasonings.
Pour on plate and serve.