Japanese Cucumber & Bean Sprout Salad

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
  2. 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.
  3. 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.

Reviews

(1)
Most Helpful

I loved this fresh-tasting and easy-to-make salad. I didn't brine the veggies first, though, as my husband doesn't like that, and removed the seeds from the cucumber. I also added some thinly sliced scallions and celery. I think that 1 cucumber would not be enough for the dressing. Thanks for the recipe! I plan on repeating it often.

Shalabhanjika January 09, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a