Dish of California Soy Sprout Salad
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California Soy Sprout Salad


California
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 cups
*
7 min
Yes		 A lightly crunchy salad with robust flavors. Korean ingredients, but a California recipe - see Back Story

12
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1/2
2
2
1/2
2/3
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oz
---
t
T
T
T
t
---
Soy Sprouts (1)
-- Dressing
Salt
Rice Vinegar
Soy Sauce
Sesame Oil, dark  
Chili Flake (2)
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Make   -   (7 min)
  1. Bring plenty of lightly salted Water to a boil. Dump in the SOY SPROUTS and swish them around. Bring them back to a boil and boil until they are as soft as you want them, 3 to 5 minutes. Drain and refresh in cold water.
  2. Take drained Soy Sprouts by the handful and squeeze out as much water as you can, then drop them into your mixing bowl.
  3. Mix in all Dressing items, tumbling to evenly distribute Chili Flakes.
  4. Serve cool, including enough of the Dressing in each bowl to act as a dip.
NOTES:

  1. Soybean Sprouts:

      These are available in Korean and some other Asian markets. Just make sure they are fresh and keep refrigerated. There is shrill outcry that these sprouts contain "anti nutrients", that's irrelevant for an occasional salad, and cooking reduces them anyway.

  2. Chili Flake:

      This should be a fine Korean flake, which is (usually) only moderately hot. 3/4 teaspoon should be fine for most people, though I'd use at least a teaspoon for myself. For details see our Korean / Japanese Chilis page.

  3. Back Story:

      Every once in a while, I find I have bought a bag of Soybean Sprouts, but didn't use them as I had expected, and they won't last. So, I came up with this recipe, similar to Korean, but using my California Fusion Dressing. As with any very simple dish, quality of the ingredients is paramount. My favorite rice vinegar is Kong Yen Foods Aged (unseasoned) from Taiwan.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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