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Salad with Mung Bean Sprouts

Lovers of Asian cuisine should enjoy this salad.

Ksyunya•♫•Author avatar
Recipe author
Salad with bean sprouts mash
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 8 g
Fats 15 % 5 g
Carbohydrates 61 % 20 g
159 kcal
GI: 100 / 0 / 0
  • Lovers of Asian cuisine should enjoy this salad with mung bean sprouts. The recipe hails from China. It's an extraordinarily tasty, well-balanced dish of fresh vegetables. The traditional Asian flavor comes from the dressing that ties all the components together. This low-calorie, crunchy salad will appeal to anyone watching their figure, and it can also be eaten on fasting days.
  • Wash and peel the zucchini and cucumbers. If you're using young zucchini, leave the seeds in. Then cut the peeled cucumbers and zucchini into thin strips. Wash the mung bean sprouts and pour boiling water over them for a minute. Do the same with the string beans.
  • Drain both kinds of beans in a colander so the water runs off and the vegetables dry out. Now make the dressing: mix the finely chopped garlic clove with the soy sauce, sesame oil and lemon juice. If you like things spicy, add a little chili powder to the dressing. Mix all the salad ingredients together, dress them, and divide among plates. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Zucchini - 23  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Runner beans - 23  kcal/100g
  • Frozen packaged beans (300 g) - 102  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Lemon juice - 16  kcal/100g
  • String beans - 24  kcal/100g
  • Sesame oil - 899  kcal/100g

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