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Light Japanese Salad

Barbecue.Master's picture
Ingredients
  Cucumbers 2 , peeled and thinly sliced
  Shallots 6 , finely chopped
  Bean sprouts 1⁄2 Pound
  Sesame seeds 2 Tablespoon (For Garnish)
For japanese dressing
  Rice wine vinegar 2 Tablespoon (Available At Oriental Grocery Stores)
  Vegetable oil 2 Tablespoon
  Brown sugar 1 Tablespoon
  Shoyu 1 Tablespoon (Japanese Soy Sauce)
  Sesame oil 1 Teaspoon
  Wasabi 1 Teaspoon (Japanese Horseradish Paste)
  Garlic 1 Clove (5 gm), crushed
Directions

Put the cucumbers, shallots and bean sprouts in a glass or ceramic bowl.
Combine dressing ingredients.
Pour over salad and toss well.
Cover with plastic wrap and refrigerate for at least 2 hours.
Garnish with sesame seeds before serving.

Recipe Summary

Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Clove
Interest: 
Gourmet

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