JAPANESE CUCUMBER & BEAN SPROUT SALAD
I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.
Provided by mysticchyna
Categories Japanese
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
- Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
- NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.
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