Japanese Cucumber & Bean Sprout Salad

Ingredients

  • toasted sesame seeds
  • toasted sesame seeds
  • honey
  • honey
  • dry mustard
  • dry mustard
  • hot sauce
  • + 39 more ingredients
    • hot sauce
    • soy sauce
    • 2 tablespoons
    • 2 tablespoons
    • 2 teaspoons
    • 2 teaspoons
    • fresh gingerroot
    • grated
    • 1 teaspoon
    • fresh gingerroot
    • grated
    • 1 teaspoon
    • 1/8 teaspoon
    • 1/8 teaspoon
    • (i use Siriacha)
    • ¼ teaspoon
    • (i use Siriacha)
    • ¼ teaspoon
    • (may use lite)
    • ¼ cup
    • (may use lite)
    • soy sauce
    • ¼ cup
    • toasted sesame oil
    • 2 tablespoons
    • toasted sesame oil
    • 2 tablespoons
    • rice vinegar
    • 2 tablespoons
    • rice vinegar
    • 2 tablespoons
    • salt
    • 1 teaspoon
    • salt
    • 1 teaspoon
    • cucumber, peeled, thinly sliced
    • 1 -2
    • cucumber, peeled, thinly sliced
    • 1 -2

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...

View full recipe at SpringPad

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