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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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4.2
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 779 Calories from Fat 442

% Daily Value*

Total Fat 51 g78.2%

Saturated Fat 6.9 g34.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 888.1 mg37%

Total Carbohydrates 76 g25.2%

Dietary Fiber 9.7 g38.9%

Sugars 29.8 g

Protein 19 g38.8%

Vitamin A 43% Vitamin C 90%

Calcium 44.4% Iron 52.7%

*Based on a 2000 Calorie diet

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Light Japanese Salad Recipe