Japanese Sprout Salad
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Sesame seeds||2 Tablespoon|
|Rice vinegar||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lentils sprouts||6 Cup (96 tbs) (Sprouts From 1 Cup Uncooked Lentils)|
|Carrots||4 , grated|
|Seedless cucumbers||4 , unpeeled and cut into matchstick pieces|
Heat the oil in a small skillet.
Add the sesame seeds; cook and stir until the seeds are light brown.
Remove from the heat and cool.
Combine the vinegar, sugar and salt in a small bowl.
Stir in the seeds; blend thoroughly.
Cover dressing and refrigerate until needed.
Lightly mix the sprouts, carrots and cucumbers in a large bowl; pour the dressing over them.
Toss and serve immediately or cover and refrigerate for 1 to 2 hours.