Ingredients
1000 g (about 2.2 lbs) mung bean sprouts, 100 g (about 1/2 cup) cucumber.
Seasonings
Salt, ginger strips, vinegar, scallion strips, and sesame oil, each to taste.
Instructions
1. Wash the bean sprouts, blanch them in boiling water until just cooked—be careful not to overcook them until soft—then drain well; wash the cucumber, slice it lengthwise, then cut into thin strips; toss the two together.
2. Sprinkle with salt, add shredded scallions and ginger, and toss well. Finally, drizzle with vinegar and sesame oil, then serve. For a variation, add softened dried tofu shreds and vermicelli to make "Three-Shred Salad with Mung Bean Sprouts." This dish is fresh, delicious, and highly nutritious.