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Japanese Sprout Salad

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<p><a href="http://www.flickr.com/photos/vegateam/5477683860/">Image Credit</a></p>
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Interest: 
Everyday

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