CUCUMBER AND BEAN SPROUT SALAD
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Ingredients 1 pound bean sprouts 2 large cucumbers 1/3 cup shredded carrot 1/4 cup light soy sauce 1 tablespoon sugar 2 tablespoon sesame oil salt pine nuts or sunflower seeds

Instructions

Place 4 cups of water in a saucepan and bring it to a boil. Rinse the bean sprouts in cold water and then blanch them in the boiling water for 1 minute. Remove the bean sprouts from the boiling water and drain them. Set them on paper towel to dry. Peel the cucumber and make pattern on surface with a fork. Remove the seeds and, rinse with water and wipe dry. Using a food processor or hand grader shred the cucumber. Place the shredded cucumber in a bowl and sprinkle with about 1/4 teaspoon salt, toss and let set for 1/2 hour. After the 1/2 hour squeeze the excess water out of the cucumber and then add the bean sprouts, shredded cucumber, carrot, sugar, and sesame oil. Stir to combine. You can place the entire salad on a serving plate and sprinkle pine nuts or sunflower seeds on top or divide it between individual salad plates.

Serving Size

Serves 10

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .