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3 hours
Prep: 15 minutes
Cook: 0 minutes
165 calories per serving view nutrition facts
4 servings
suggest servings
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| 3 | large | cucumbers | |
| 2 | cups | mung bean sprouts | |
| 4 | cups | green peas | |
| 5 | each | water chestnuts | |
| 1 | teaspoons | red hot pepper sauce (eg. Tabasco) | |
| 1 | x | black bean sauce |
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.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 265mg | 11% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 6.0g | 23% |
| Sugars 7.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 38% | Vitamin C | 45% | |
| Calcium | 5% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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My husband and I have made this recipe at Christmas, and in the summer for years. It is very light and delicious and always a big hit. It is time consuming to make, but well worth the work.
