To start I germinated mung bean. Washed it with water. Put in flat container on a damp cloth on top and covered it too with a damp cloth. That's all. You only need to make sure that the cloth was always wet. And shoots should sprout in the dark, i.e., covered with the cloth and warm. Mash "hatch" on the following day. And after five days I had sprouts about 3cm.

For the salad, rinse mung beans sprouts and peel it from the shell and green scales. Try to not break off the shoots from the beans. Not fast, but in the presence of assistants, it is doable. The beans themselves are soft and the sprouts are slightly crunchy. Have a taste, vaguely reminiscent of fresh peas...

Then, you blanch the sprouts Masha literally one minute. And immediately dip them in cold water.

Beans, not defrosting, fry for 2-3 minutes in olive oil.

Cucumbers cut into strips.

For the filling we need to mix the soy sauce, lemon juice, olive oil and chopped garlic.

All the ingredients of the salad mix and pour the dressing.