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This Korean salad features Salad oil, Each vinegar and soy sauce, Each salt and pepper, Scallions; finely chopped, Pimiento; thinly sliced. It delivers a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Sook Choo Na Mool
Description
This Korean salad features Salad oil, Each vinegar and soy sauce, Each salt and pepper, Scallions; finely chopped, Pimiento; thinly sliced. It delivers a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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In a small bowl, thoroughly
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blend together the oil, vinegar, soy sauce, salt, pepper, scallions, pimiento, sesame seeds and garlic.
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Place bean sprouts in a large wooden salad bowl.
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Pour the dressing over the bean sprouts; toss gently.
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Chill thoroughly for approximately one hour.
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Serve on individual chilled salad plates.
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New York: Collier Books, 1961.
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Pg.
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Library of Congress Catalog Card Number 60-16575
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 232.7kcal
- % Daily Value *
- Total Fat 19.2g30%
- Saturated Fat 2.9g15%
- Cholesterol 0.0mg0%
- Sodium 453.7mg19%
- Total Carbohydrate 13.3g5%
- Dietary Fiber 5.9g24%
- Sugars 2.7g
- Protein 6.1g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bean, blending, choo, chopped, clove, finely, ground, korean, minced, mool, oil, pepper, pimiento, salad, salt, sauce, scallions, seeds, sesame, sliced
