Easy and Refreshing Salad with Bean Sprouts and Wakame – a delicious recipe with pack, Cucumber, chicken tender, Ponzu sauce, Vegetable oil, Lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut the cucumber in half lengthwise then thinly slice diagonally.
2
Put the cucumber slices in a plastic bag and add a pinch of salt.
3
Rub the salt on the cucumber and let it stand for 5-10 minutes.
4
Squeeze out the water.
5
Bring a pot of water to a boil and add the wakame.
6
When wakame is rehydrated and soft, add the bean sprouts.
7
Bring it back to a boil and cook for 30 seconds.
8
Using a strainer, drain well.
9
Drain the canned chicken tenders well.
10
In a bowl, add the cucumber, wakame, bean sprouts and chicken tenders and combine with the marked seasonings.
11
Season well with salt and pepper (This is important!!
12
).
13
Serve it on a plate and sprinkle with black pepper if desired.
14
Done.
95
kcal
Calories
5
g
Fat
4
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 pack Bean sprouts, 1 bunch Dried wakame seaweed, 1 Cucumber, 1 Canned chicken tender, and more.
Yes, Easy and Refreshing Salad with Bean Sprouts and Wakame falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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