Sook Choo Na Mool
Yield: 6 Servings
Categories: Salads, Vegetables, Korean
1/4 c Salad oil 2 tb Each vinegar and soy sauce 1/2 ts Each salt and pepper 1/4 c Scallions; finely chopped 1/4 c Pimiento; thinly sliced 2 tb Sesame seeds; ground 1 Garlic clove; minced 2 c Bean sprouts In a small bowl, thoroughly blend together the oil, vinegar, soy sauce, salt, pepper, scallions, pimiento, sesame seeds and garlic. Place bean sprouts in a large wooden salad bowl. Pour the dressing over the bean sprouts; toss gently. Chill thoroughly for approximately one hour. Serve on individual chilled salad plates. From _Around the World in a Salad Bowl_ by Victor Bennett. New York: Collier Books, 1961. Pg. 17. Library of Congress Catalog Card Number 60-16575. Electronic format by Cathy Harned.