Crisp and savory soybean sprout salad.
Mixing & DressingIngredients
- 300g of soybean sprouts.
- 50 ml of water (approximately 5 tablespoons).
- One cucumber.
- 1/4 red bell pepper.
- 1/4 yellow bell pepper.
- Premium crab sticks, 140g.
- 3 tablespoons of mustard oil.
- 4 tablespoons of sugar.
- 1/2 teaspoon of flower salt.
- 5 tablespoons of vinegar.
- 2 tablespoons of minced fresh garlic.
- 1 tablespoon of peanut butter.
Instructions
Rinse the bean sprouts and place them in a pot with some water still clinging to them. Then, add 50 ml of water.
Cover the pot and simmer over medium-low heat for 5 minutes. Then, immediately rinse under cold water to maintain their crispness and drain well.
Cut the cucumber into three equal pieces, then cut each piece into four slices. Remove the seeds and thinly slice the cucumber.
Slice the bell peppers thinly, similar to the length of cucumbers, and tear the imitation crab meat along its grain.
Combine mustard, sugar, salt, vinegar, and minced garlic in a bowl. Then, add peanut butter and mix until the sauce is smooth and free of lumps.
Place all the prepared ingredients on the cheeks and gently spread them with your fingertips, then drizzle with sauce to finish.