Sunday, May 21, 2017

Bean sprout and Cucumber salad recipe

The sister and I were in the mood for sprucing up a Japanese feast a few months ago and being the vegetarian wannabe/ health nut that I am, I happily signed up for preparing the vegetarian side dishes.

Bean sprout salad:
A bag of bean sprouts
1 tbsp sesame oil
1/2 tbsp soy sauce
1/4 tsp salt
1 tbsp sesame seeds
1 clove garlic

1. Cook bean sprouts for 1-2 minutes.
2. Incorporate the rest of the ingredients with the cooked bean sprouts before refrigerating for at least 30 minutes.
3. Serve cold.

Cucumber salad:
1 tbsp seaweed, finely sliced
1 cucumber, sliced
1/4 tsp salt

Sesame dressing:
3 tbsp toasted white sesame seeds, finely grounded
1 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sugar

1. Allow the cucumber and seaweed mix to sit in the fridge for at least 30 minutes before draining any excess fluid absorbed by the salt away.
2. Mix the cucumber salad with the sesame dressing and serve chilled.

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