Guilt-Free Salad

July 11, 2012
Author Notes

Healthy, good for you salad. Bean sprouts, cucumber and pink salmon. For dressing, mayonnaise, soy sauce and sesame oil. Light taste, crunchy texture and asian flavored healthy salad. —Hidemi

  • Serves 3-4
  • 8 ounces Bean Sprouts
  • 1 cup Julienne cucumber
  • 1 Canned Pink Salmon (5 oz), drained
  • 4 tablespoons Mayonnaise (Fat free or low fat would be better)
  • 2 teaspoons Sesame Oil
  • 2 teaspoons Soy Sauce
In This Recipe
  1. Wash bean sprouts and drain. Put them in a large bowl. Pour the hot water (about 2 cups) over the bean sprouts, stir with chopsticks or fork and let stand for 40-50 seconds. Then put them into a colander to drain. Let cool.
  2. Make dressing. In a small bowl, combine mayonnaise, sesame oil and soy sauce. Mix well
  3. When the beans have cooled, put them into a large bowl, add cucumber and pink salmon. Then add dressing and toss to coat.

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