oriental salad

Name: Oriental Salad
Prep time: 15 min
Cook time: 5 min
Yield: 4
Ingredients: 8 ounce(s) bean sprouts; 1 cup(s) julienne cucumber; 1 can(s) pink salmon (5 oz), drained; 4 tablespoon(s) mayonnaise; 2 tablespoon(s) soy sauce; 2 teaspoon(s) sesame oil

(1 RATING)

35 Pinches 1 Photo

Hidemi Walsh

Plainfield, IN

Updated on Jun 4, 2013

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.

Rate

Bean sprouts and pink salmon (canned) salad. For dressing, soy sauce, mayonnaise and sesame oil.

prep time 15 Min

cook time 5 Min

method ---

yield 4 serving(s)

Ingredients

8 ounces bean sprouts
1 cup julienne cucumber
1 can pink salmon (5 oz), drained
4 tablespoons mayonnaise
2 tablespoons soy sauce
2 teaspoons sesame oil

How To Make oriental salad

Step 1

Wash 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.

Step 2

Make dressing. In a small bowl, mix together mayonnaise, sesame oil and soy sauce.
Step 3

Put 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)
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes