Easy and Refreshing Salad with Bean Sprouts and Wakame

Easy and Refreshing Salad with Bean Sprouts and Wakame

Easy and tasty!
It's lightly flavored, economical salad that doesn't over-power main dishes.
Please try it as a side dish.

Ingredients: 3 servings

Bean sprouts
1 pack
Dried wakame seaweed
A handful
Canned chicken tender
★Ponzu sauce (citrus seasoned soy sauce)
3 tablespoons
★Vegetable oil
1 tablespoon
★Lemon juice
1 tablespoon
as needed
as needed
Black pepper
to taste


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. Rub the salt on the cucumber and let it stand for 5-10 minutes. Squeeze out the water.
3. Bring a pot of water to a boil and add the wakame.
4. When wakame is rehydrated and soft, add the bean sprouts. Bring it back to a boil and cook for 30 seconds. Using a strainer, drain well.
5. Drain the canned chicken tenders well.
6. In a bowl, add the cucumber, wakame, bean sprouts and chicken tenders and combine with the ★ marked seasonings.
7. Season well with salt and pepper (This is important!!).
8. Serve it on a plate and sprinkle with black pepper if desired. Done.

Story Behind this Recipe

I made it to replace a school lunch (it was bang bang chicken) for my daughter, since she's allergic to sesame seeds.
I made it light since the main dish was pepper steak.
It's easy, tasty, economical and goes well with any type of dish.