Name: Sook Choo Na Mool
Ingredients: 1/4 c Salad oil; 2 tb Each vinegar and soy sauce; 1/2 ts Each salt and pepper; 1/4 c Scallions; finely chopped; 1/4 c Pimiento; thinly sliced; 2 tb Sesame seeds; ground; 1 Garlic clove; minced; 2 c Bean sprouts

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Korean	Harned 1994, Herb/spice, Korean, Salads, Vegetables	6	Servings

INGREDIENTS

1/4	c	Salad oil
2	tb	Each vinegar and soy sauce
1/2	ts	Each salt and pepper
1/4	c	Scallions; finely chopped
1/4	c	Pimiento; thinly sliced
2	tb	Sesame seeds; ground
1		Garlic clove; minced
2	c	Bean sprouts

INSTRUCTIONS

In a small bowl, thoroughly blend together the oil, vinegar, soy sauce,
salt, pepper, scallions, pimiento, sesame seeds and garlic.
Place bean sprouts in a large wooden salad bowl.  Pour the dressing over
the bean sprouts; toss gently. Chill thoroughly for approximately one hour.
Serve on individual chilled salad plates.
From _Around the World in a Salad Bowl_ by Victor Bennett. New York:
Collier Books, 1961.  Pg. 17. Library of Congress Catalog Card Number
60-16575. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”