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bean sprouts cucumber salad | crunchy sprouts cucumber mix | cucumber sprouts vinegar salad |
Tarla Dalal
• 12 April, 2013
Table of Content
About Bean Sprouts And Cucumber Salad
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Ingredients
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Methods
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For the dressing
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Making Bean Sprouts and Cucumber Salad
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Nutrient values
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bean sprouts cucumber salad | crunchy sprouts cucumber mix | cucumber sprouts vinegar salad |
The Bean Sprouts Cucumber Salad is a refreshing, crunchy, and nutrient-packed dish that brings together crisp bean sprouts, juicy cucumber strips, and aromatic spring onions. Also known as crunchy sprouts cucumber mix or cucumber sprouts vinegar salad, this recipe highlights natural textures and clean flavors, making it perfect for light meals, side dishes, or summer refreshments. The combination of raw vegetables ensures high fiber and hydration in every serving.
The flavor of this salad comes from a tangy, mildly sweet vinegar-based dressing, which blends vinegar, castor sugar, oil, mustard powder, and salt. This dressing creates a balance of acidity, sweetness, and spice that pairs beautifully with the neutral, crisp nature of sprouts and cucumbers. The mustard powder adds a subtle sharpness that lifts the overall taste, making the salad lively and appetizing.
Bean sprouts contribute crunch and freshness, and their mild earthy flavor complements the coolness of cucumbers. Sprouts are known for being rich in enzymes, vitamins, protein, and antioxidants, making them an excellent ingredient for those seeking clean, energizing foods. The deseeded and thinly sliced cucumber strips add hydration, fiber, and a soothing element that balances the acidity of the dressing.
The addition of spring onions, including their greens, introduces a gentle oniony sharpness and extra freshness. When the salad is refrigerated for at least an hour, the vegetables absorb the flavors of the dressing more effectively, enhancing the taste and improving the texture. Serving it chilled makes the salad even more refreshing and satisfying.
The garnish of roasted peanuts provides a delightful contrast of crunch and nuttiness, along with a boost of healthy fats and plant-based protein. Peanuts also make the salad more filling, helping turn it into a more balanced snack or side dish. Their roasted aroma deepens the flavor profile and pairs well with the vinegar–mustard dressing.
Overall, this bean sprouts cucumber salad is a vibrant, nutritious, and low-calorie dish suited for weight-watchers, heart-conscious eaters, and those looking for light, hydrating meals. Its combination of raw vegetables, vinegar dressing, and roasted peanuts delivers a satisfying crunch and a refreshing tang, making it a versatile salad that fits well into healthy everyday eating.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
0 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
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Total Time
15 Mins
Makes
6 servings
Ingredients
For The Dressing
2 tbsp vinegar
1 tbsp castor sugar
2 tbsp oil
1/2 tsp mustard (rai / sarson) powder , readily available in the market
salt and to taste
Other Ingredients
1 1/2 cups bean sprouts
1 1/2 cups cucumber sliced lengthwise into halves , deseeded and cut into thin strips
1/4 cup chopped spring onions (with the greens)
For The Garnish
3 tbsp roasted peanuts
Method
For the dressing
- Combine all the ingredients in a bowl and mix well till the castor sugar dissolves. Keep aside.
How to proceed
- Combine all the ingredients in a bowl and mix well. Refrigerate for at least an hour.
- Just before serving, add the dressing and toss well.
- Serve chilled garnished with peanuts.
Bean Sprouts and Cucumber Salad recipe with step by step photos
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To make the Salad Dressing, in a deep bowl, add 2 tbsp vinegar.
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Add 2 tbsp oil.
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Add 1/2 tsp mustard (rai / sarson) powder , readily available in the market.
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Add salt and to taste.
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Add 1 tbsp castor sugar and mix well till the castor sugar dissolves. Keep aside.
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To make the Bean Sprouts and Cucumber Salad, in a deep glass bowl put 1 1/2 cups bean sprouts.
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Add 1/4 cup chopped spring onions (with the greens).
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Add 1 1/2 cups cucumber sliced lengthwise into halves , deseeded and cut into thin strips and mix well. Refrigerate for at least an hour.
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Just before serving, add the dressing and toss well.
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Serve chilled garnished with 3 tbsp roasted peanuts.
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Bean Sprouts and Cucumber Salad.
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Nutrient values (Abbrv)per plate
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Click here to view Calories for Bean Sprouts and Cucumber Salad
The Nutrient info is complete
Good
March 19, 2018, 11:44 a.m.
Gandhi Dhwani
Feb. 16, 2016, 6:03 p.m.
I loovee bean sprouts.. The tangy dressing just was a additional flavour enhancer in the salad .. Cucumber being healthy also is a good ingredient in the salad.. Will make it more often..
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