Ingredients
2 c. fresh bean sprouts
2 med. cucumbers
1/4 c. soy sauce
2 tbsp. vinegar
1 tbsp. sesame oil
1 teaspoon sugar
1/8 teaspoon dry mustard
1 tbsp. sesame seeds, toasted
Method
Sources
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cook bean sprouts in boiling salted water for 2 min. Drain and chill. Score unpeeled cucumbers by running the prongs of a fork down the side then cut into thin slices. Arrange cucumbers and sprouts on individual serving plates. In a small screw-top jar combine soy sauce, vinegar, sesame oil, sugar and dry mustard. Cover and shake well. Pour dressing on salad, and top with toasted sesame seeds.