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Japanese Sprout Salad's picture
  Vegetable oil 1⁄4 Cup (4 tbs)
  Sesame seeds 2 Tablespoon
  Rice vinegar 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2753 Calories from Fat 699

% Daily Value*

Total Fat 79 g122%

Saturated Fat 9.3 g46.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2268.6 mg94.5%

Total Carbohydrates 461 g153.5%

Dietary Fiber 18.5 g74.1%

Sugars 115.6 g

Protein 142 g284.1%

Vitamin A 828.2% Vitamin C 419.8%

Calcium 73.6% Iron 288.2%

*Based on a 2000 Calorie diet

Japanese Sprout Salad Recipe