Salad with bean sprouts and cashews (lean)

Ingredients

• sprouted soybeans - 50 g
• fresh cucumbers - 50 g
• cilantro leaves - 20 g
• mint leaves - 15 g
• basil leaves - 15 g
• roasted cashew nuts - 20 g
• boiled nokhat peas - 35 g
• salad dressing with bean sprouts - 35 g
• kimchi-pasta 15 g
• soy sauce kikoman for cuisine - 5 g
• fresh lemon - 5 g
• vegetable oil - 10 g

Cooking

Step 1

Salad dressing. Combine the following ingredients in a bowl: kimchi paste, kikoman soy sauce, fresh lemon juice, vegetable oil and mix with a whisk.

Step 2

Finely chop the cilantro, mint, and basil leaves. Cucumbers cut into strips 0.3-0.5 cm long 3-4 cm.

Step 3

Roast the cashew nuts and chill. Then chop a little, about three to four parts.

Step 4

In a mixing bowl, mix all prepared ingredients, add prepared cashew nuts, soy sprouts, boiled nohat peas.

Step 5

Season everything with salad dressing, mix gently and put on a dish. Garnish with a sprig of basil.