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

How to Make Oriental Salad


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

Printable Recipe Card

About Oriental Salad

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

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