Tangy and refreshing, this Asian inspired salad will last 2 to 3 days in the refrigerator.
4-5 Pickling or Persian cucumbers (or 1 hothouse cucumber)
6 Oz. Bean sprouts
4 Tbs. Season Rice Vinegar
2 Tbs. Toasted Sesame Oil
3 Tbs. grated or slivered daikon radish
3 Tbs. grated or slivered carrot
2 stalks of scallions, chopped
Sesame seeds to sprinkle on top
Salt and pepper to taste
Place bean sprouts in a pot and cover with boiling water. Cover and let stand for two minute then drain.
Slice the cucumbers into medium slices (slice with either a sharp knife or use a mandolin slicer).
Place the season rice vinegar, sesame oil, daikon radish, carrots and scallions in a mixing bowl. Stir well. Toss in the bean sprouts and cucumbers. Salt and pepper to taste. Best served chilled. Just before serving, sprinkle on sesame seeds.