Recipe - Tangy Cucumber And Mung Bean Sprout Salad

2 To 3 large cucumbers
2 cup Mung bean sprouts
3 To 4 cups fresh pea greens
If you can find thema
Leafy sprout could be
Substituted or these could
Be omitted
4 To 5 fresh waterchestnuts
(canned are also okay)

2 Tbs. light soy sauce 1 Tbs. cider vinegar 1 Tbs. freshly minced garlic x
several splashes to 1 tsp. Tabasco sauce (no, really, it works!) 1 Tbs.
black bean sauce One fourth tsp. fresh ground pepper

Peel the cucumber, slice it down the middle and remove the seeds. Cut each
half down the middle and slice these strips into bite sized pieces.

Toss cucumbers and mung bean sprouts into a large sealable container. Mix
the dressing separately and pour over the veggies. Put the lid on the
container and shake it. Put it in the fridge to marinate for 3 hours or
over night, shaking it whenever you think of it. :)

Just before serving add the pea greens and peeled, chopped waterchestnuts
and shake the whole thing together again.

Source: Apparent original.

Posted by sally charette ECZ5SCC@MVS.OAC.UCLA.EDU to the Fatfree Digest
[Volume 15 Issue 11] Feb. 11, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip