Japanese Cucumber & Bean Sprout Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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. 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:
1. Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
2. 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.
3. 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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