Seasoned Green Bean Jelly Salad

Name: Seasoned Green Bean Jelly Salad
Total time: 30 min
Yield: 347.5 g
Ingredients: Fresh Carrot 50 g; Mung Bean Sprouts 100 g; Fresh Cucumber 60 serving; Green Bean Jelly 100 g; SoMoonNan Obuja Roasted Seaweed Snack 2.5 pack; Allulose Syrup 20 spoon; Apple Vinegar 5 ml; Dark Soy Sauce 10 g

Cook 30 min Difficulty EASY 98 kcal

#Seasoned Green Bean Jelly Salad #Mook Dish #Korean Side Dish #Low Calorie #Vegan Recipe #Summer Dish #Vegetarian Recipe #Seasoned Salad #Diet Food #Broth-free Mook

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Ingredients

Main ingredients

Fresh Carrot 50 g
Mung Bean Sprouts 100 g
Fresh Cucumber 1 serving
Green Bean Jelly 100 g

Seasonings/Sauce

SoMoonNan Obuja Roasted Seaweed Snack 2.5 pack
Allulose Syrup 20 spoon
Apple Vinegar 5 ml
Dark Soy Sauce 10 g

Nutrition summary

Carbohydrates 32.01 g 79%

Protein 5.64 g 14%

Fat 1.38 g 8%

Serving size 347.5g

Cooking steps

1

Add green bean jelly to boiling water, place the mung bean sprouts and carrots on a strainer over the pot, and cook together until the jelly becomes transparent.
2

Make the sauce by mixing 1 spoon of dark soy sauce, 1 spoon of allulose syrup, and half a spoon of vinegar.
3

In a bowl, combine the green bean jelly, sauce, vegetables, and roasted seaweed flakes, then mix well.

Seasoned Green Bean Jelly Salad

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