Notes: If you're concerned about bacteria on raw bean sprouts, immerse them in boiling water, drain immediately, immerse in ice water, and drain when cold.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix cucumber and salt; gently crush slices with your hand until they feel limp. Let mixture stand for 5 to 10 minutes.

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  • Meanwhile, dice bell pepper into 1/8-inch pieces. Sort through bean sprouts and pinch off and discard any discolored tips. Chop the arugula very coarsely.

  • In a wide serving bowl (3 to 4 qt.), mix vinegar, fish sauce, sugar, and ginger.

  • Rinse cucumber slices well in cold water, then squeeze slices gently to remove excess moisture. Add cucumbers, bell peppers, bean sprouts, and arugula to bowl with dressing and mix to coat. Spoon onto plates.

Nutrition Facts

45 calories; calories from fat 14%; protein 3g; fat 0.7g; saturated fat 0.1g; carbohydrates 8.1g; fiber 1.7g; sodium 252mg.
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