Tangy Cucumber and Mung Bean Sprout Salad

== Ingredients ==
* 2 to 3 large cucumbers
* 2 cups mung bean sprouts
* 3 to 4 cups fresh pea greens — if you can find them—a leafy sprout could be substituted or these could be omitted
* 4 to 5 fresh water chestnuts — canned are also okay
* 2 tbsp light soy sauce
* 1 tbsp cider vinegar
* 1 tbsp freshly minced garlic
* several splashes to 1 tsp tabasco sauce (no, really, it works!)
* 1 tbsp black bean sauce
* ¼ tsp fresh ground pepper
== Directions ==
# Peel the cucumber, slice it down the middle and remove the seeds.
# Cut each half down the middle and slice these strips into bite sized pieces.
# Toss cucumbers and mung bean sprouts into a large sealable container.
# Mix the dressing separately and pour over the veggies.
# Put the lid on the container and shake it.
# Put it in the fridge to marinate for 3 hours or over night, shaking it whenever you think of it. :) 
# Just before serving add the pea greens and peeled, chopped water chestnuts and shake the whole thing together again.
Category:Better Digestion Recipes
Category:Cider vinegar Recipes
Category:Cucumber Salad Recipes
Category:Mung bean sprout Recipes
Category:Water chestnut Recipes