A delicious vegan recipe that even the kids would surely love!

INGREDIENTS

2 to 3 large cucumbers, peeled
2 cups mung bean sprouts
2 tablespoons light soy sauce
1 tablespoon apple cider vinegar
1 tablespoon black bean sauce
1 tablespoon freshly minced garlic
several splashes to 1 teaspoon Tabasco sauce
1/4 teaspoon fresh ground pepper
3 to 4 cups fresh pea greens or other leafy sprout (optional)
4 to 5 water chestnuts, peeled (if fresh) and chopped

• Cut the cucumber into lengthwise slices and discard the seeds. Cut each half into another lenghtwise slice and then into bite sized-portions. Contain the cucumber in a large bowl with tight fitting lid and add the mung bean sprouts.
• Prepare the dressing, whisking soy sauce together with apple cider vinegar, black bean sauce, garlic, Tabasco sauce and pepper in a bowl. Pour this mixture over the cucumber mixture and cover. Shake until coated.
• Leave the bowl in the refrigerator for at least 3 hours or preferably overnight.
• Add pea greens and water chestnuts prior to serving and shake to combine.
• Makes 2 to 4 servings.