Salad with bean sprouts and cashews (lean)

Name: Salad with bean sprouts and cashews (lean)
Total time: 30 min
Yield: 1
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

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Cooking time: 30 min

Servings: 1

Step-by-Step Cooking Instructions

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.

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

Reviews: 0

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