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Japanese Sprout Salad Recipe
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Sesame seeds||2 Tablespoon|
|Rice vinegar||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lentils sprouts||6 Cup (96 tbs) (Sprouts From 1 Cup Uncooked Lentils)|
|Carrots||4 , grated|
|Seedless cucumbers||4 , unpeeled and cut into matchstick pieces|
Serving size: Complete recipe
Calories 2753 Calories from Fat 699
% Daily Value*
Total Fat 79 g122%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2268.6 mg94.5%
Total Carbohydrates 461 g153.5%
Dietary Fiber 18.5 g74.1%
Sugars 115.6 g
Protein 142 g284.1%
Vitamin A 828.2% Vitamin C 419.8%
Calcium 73.6% Iron 288.2%
*Based on a 2000 Calorie diet
Add the sesame seeds; cook and stir until the seeds are light brown.
Remove from the heat and cool.
Combine the vinegar, sugar and salt in a small bowl.
Stir in the seeds; blend thoroughly.
Cover dressing and refrigerate until needed.
Lightly mix the sprouts, carrots and cucumbers in a large bowl; pour the dressing over them.
Toss and serve immediately or cover and refrigerate for 1 to 2 hours.