Japanese Cucumber Salad

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* Exported from MasterCook *

 

Japanese Cucumber Salad

 

Recipe By :

 

Serving Size : 0 Preparation Time :0:00

 

Categories : 101 Weekly Recipe Group 101Weekly

 

Nuked by Karen Jason & Jessica

 

Amount Measure Ingredient -- Preparation Method

 

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2 cucumbers peeled -- seeded and sliced

 

2 shallots -- finely chopped

 

250 g bean spouts

 

2 tablespoons sesame seeds

 

DRESSING:

 

2 tablespoons rice wine vinegar

 

2 tablespoons vegetable oil

 

1 tablespoon brown sugar

 

1 tablespoon salt reduced soy sauce

 

1 teaspoon sesame oil

 

1 teaspoon wasabe

 

1 garlic clove finely chopped

 

Place cucumbers, shallots and bean sprouts in a glass or ceramic bowl.

 

To make dressing:

 

Combine all ingredients in a screw top jar. Shake vigorously. Pour dressing over

cucumbers. Cover and refrigerate for 2 hours or more. Garnish with sesame seeds

just before serving.

 

Source:

 

" Source:

 

Kikkomon Recipe Brouchure

 

Published Australia 2001 "

 

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Per Serving (excluding unknown items): 437 Calories; 41g Fat (80.7% calories

from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 8 Fat; 1/2

Other Carbohydrates.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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