1 | Cut the cucumbers in half lengthwise and scoop out the seeds with a small spoon. Slice halves into quarters, lengthwise. Cut quarters into large 2” pieces on a sharp bias. Toss the cucumber with the salt and place in a colander to drain for 30 minutes. Rinse well and use paper towels to pat dry and absorb excess moisture. |
2 | Whisk together all of the dressing ingredients. Adjust flavors as desired. Toss with cucumber and bean sprouts. Refrigerate and serve chilled. |
vegan
chinese
salad
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