| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Japanese | Salads, Japanese, Dressings, 1 | 4 | Servings |
INGREDIENTS
| 2 | lg | Cucumbers; peeled, thinly sliced |
| 8 | Shallots; finely chopped (up to 10) | |
| 1/2 | lb | Bean sprouts; very fresh |
| Sesame seeds; garnish | ||
| 2 | tb | Rice wine vinegar; or mirin |
| 2 | tb | Vegetable oil |
| 1 | tb | Brown sugar |
| 1 | tb | Shoyu |
| 1 | ts | Sesame oil |
| 1 | ts | Wasabi; * |
| 1 | Clove garlic; crushed |
INSTRUCTIONS
JAPANESE DRESSING * Japanese horseradish paste Put the cucumbers, shallots and bean sprouts in 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 by: Huruku Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MS MARY E SPERO) on Aug 31, 1997
A Message from our Provider:
“Love – a gift from God”