Oriental Salad

Hidemi Walsh


Being Japanese, I believe soy sauce makes every thing great! This salad has Asian, Japanese flavor which I have to eat occasionally so that I don't miss the food I used to eat before I moved to the US. Who loves it? ME! and of course my husband enjoyed a lot too.

★★★★★ 1 vote
15 Min
5 Min


8 oz
bean sprouts
1 c
julienne cucumber
1 can(s)
pink salmon (5 oz), drained
4 Tbsp
2 Tbsp
soy sauce
2 tsp
sesame oil


1Wash bean sprouts and drain in the colander. Put in a large bowl. Pour the hot water (about 2 cups) over the bean sprouts, stir with chopsticks or fork and let stand for 40-50 seconds. Then put the bean sprouts into a colander to drain. Let cool for about 10 minutes.
2Make dressing. In a small bowl, mix together mayonnaise, sesame oil and soy sauce.
3Put the bean sprouts into a large bowl, add cucumber and pink salmon. Stir in dressing and toss to coat. Refrigerate for at least 1 hour. (if you have a time, refrigerate for 2-3 hours and serve as a cold salad. The taste is much better)

About this Recipe

Course/Dish: Other Salads
Other Tags: Quick & Easy, Healthy