2 large Cucumbers, peeled, thinly sliced
8 Shallots, finely chopped (up to 10)
1/2 lb Bean sprouts, very fresh
Sesame seeds, garnish
JAPANESE DRESSING
2 tbsp Rice wine vinegar, or mirin
2 tbsp Vegetable oil
1 tbsp Brown sugar
1 tbsp Shoyu
1 tsp Sesame oil
1 tsp Wasabi, *
1 Clove garlic, crushed
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* 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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