Japanese Sprout Salad Recipe
Ingredients
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Sesame seeds | 2 Tablespoon | |
| Rice vinegar | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Lentils | 6 Cup (16 tbs), uncooked | |
| Carrots | 4 , grated | |
| 4 seedless cucumbers, unpeeled and cut into matchstick pieces | ||
Directions
Heat the oil in a small skillet.
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.
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.
Chef
