Easy and Refreshing Salad with Bean Sprouts and Wakame

• 1 pack Bean sprouts
• 1 bunch Dried wakame seaweed
• 1 Cucumber
• 1 Canned chicken tender
• 3 tbsp Ponzu sauce (citrus seasoned soy sauce)
• 1 tbsp Vegetable oil
• 1 tbsp Lemon juice
• 1 Salt
• 1 Pepper
• 1 Black pepper

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.

pack, cucumber, chicken tender, ponzu sauce, vegetable oil, lemon juice, salt, pepper, black pepper

Taken from cookpad.com/us/recipes/150108-easy-and-refreshing-salad-with-bean-sprouts-and-wakame (may not work)