Source: 12 Months of Monastery Salads
Date tried: July 10, 2014
Yield: 6 servings
Time needed: 2 hours chilling time
This dressing is excellent! And watercress with bean sprouts makes a delightfully different green salad. I thoroughly enjoyed this.
Japanese Sprout Salad
1/3 cup sunflower oil
1 Tbsp. sesame oil
1 Tbsp. white wine vinegar
2 tsp. honey
1 lb. fresh bean sprouts, rinsed with boiling water and patted dry
4 scallions, finely chopped
1 bunch watercress, stem trimmed off, and torn into bite-sized pieces
1 medium-sized red bell pepper, seeded and finely chopped or diced
Whisk the dressing ingredients together in a cup or small bowl until thickened.
Refrigerate at least 2 hours before using to let flavours blend.
Whisk once more before using.
When ready to assemble, put bean sprouts in a salad bowl.
Add scallions, watercress and red pepper.
Just before serving, pour the dressing over everything and toss lightly.