Sook Choo Na Mool

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Title: Sook Choo Na Mool
Yield: 6 Servings
Categories: Korean, Salads, Vegetables


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.

From Gemini's MASSIVE MealMaster collection at