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.
- 1 -2 cucumber, peeled, thinly sliced
- 2 cups bean sprouts (must be fresh, not canned)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1⁄4 cup soy sauce (may use lite)
- 1⁄4 teaspoon hot sauce (i use Siriacha)
- 1⁄8 teaspoon dry mustard
- 1 teaspoon grated fresh gingerroot
- 2 teaspoons honey
- 2 tablespoons toasted sesame seeds
- Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
- 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.
- 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.
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.