Japanese Cucumber & Bean Sprout Salad
"I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both."
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 1 -2 cucumber, peeled, thinly sliced
- 2 cups bean sprouts (must be fresh, not canned)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1⁄4 cup soy sauce (may use lite)
- 1⁄4 teaspoon hot sauce (i use Siriacha)
- 1⁄8 teaspoon dry mustard
- 1 teaspoon grated fresh gingerroot
- 2 teaspoons honey
- 2 tablespoons toasted sesame seeds
directions
- Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
- Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
- NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.
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Reviews
-
I loved this fresh-tasting and easy-to-make salad. I didn't brine the veggies first, though, as my husband doesn't like that, and removed the seeds from the cucumber. I also added some thinly sliced scallions and celery. I think that 1 cucumber would not be enough for the dressing. Thanks for the recipe! I plan on repeating it often.
RECIPE SUBMITTED BY
mysticchyna
United States
I live in Maryland USA with my wonderful husband and my two dogs. I have a Pug and a Pekingese. I love to cook and eat. I collect recipes, cookbooks and cooking magazines. I have a huge database of recipes on my computer. I'm addicted to Food Network.
If I had lots of money..I'd travel to try the authentic cuisines of all the other countries in the world. I'd also take a gazillion photos, as my other hobby is photography. I also keep an on line journal
