Mung Bean Sprouts and Cucumber Salad Recipe

Ingredients: 3 cups mung bean sprouts 2 cucumbers, thinly sliced 2 carrots, coarsely grated 2 scallions, thinly sliced 1 fresh red chili pepper, seeded and chopped 2 tbsp rice vinegar 1 tbsp soy sauce (organic – e.g. Bragg’s liquid Amino’s) 1 tbsp sesame oil 1 garlic clove, minced 1 tsp dark brown sugar 1 tbsp sesame seeds, toasted (optional) Fill a pot with water and bring to boil. Rinse the mung bean sprouts and boil for 1-2 minutes. Drain and place into a large salad bowl. Add the cucumbers, carrots, scallions, and red chili. In a small bowl, whisk together rice vinegar, soy sauce, oil, garlic, and sugar. Drizzle over salad and toss gently. Sprinkle with sesame seeds (if using) and serve.