| 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
MarySpero@prodigy.com (MS MARY E SPERO) on Aug 31, 1997
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