Bean sprout and cucumber salad


4 or 5 cups bean sprouts
2 or 3 Lebanese cucumbers, cut in ribbons with a vegetable pealer (do not use the seeds)
1 red bell pepper or a few red chili peppers, thinly sliced
1 bunch of cilantro leaves
1 bunch of mint leaves, whole or roughly torn
1 big handful of roasted cashews, roughly chopped
the juice of one lime
a big splash of soya sauce
a couple of drops of toasted sesame oil
a splash of vegetable oil


1. Make sure that all your vegetables are clean and dry. Put them all in a big bowl along with the cashews.
2. Add the lime juice, then the soya sauce, the sesame oil and finish with a bit of vegetable oil. Taste as you go along and adjust the quantities to make it delicious.

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Categories: Meatless Mondays, Salads, Vegan, Vegetarian

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4 Comments on “Bean sprout and cucumber salad”

  1. June 8, 2012 at 19:33 #

    Looks great – I could eat cashews in just about everything

    • June 8, 2012 at 19:50 #

      And they are good for you!

  2. July 16, 2012 at 22:50 #

    Another bookmark!


  1. Crispy tofu with blistered tomatoes | Mon Food Blog - June 8, 2012

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