• Bean sprouts1 bag
• Cucumber1
• Carrot1/3
• Ham (or imitation crab)3 slices
• ★Soy sauce, sugar, and rice vinegar2 tbsp each
• ★Sesame oil1 tbsp
• ★Chicken bouillon powder1 tsp
• White sesame seedsto taste

1. 1

   Bring water to a boil in a pot and quickly blanch 1 bag of bean sprouts. Drain in a colander and pat thoroughly dry with paper towels. Slice 1/3 carrot thinly using a mandoline, and julienne 1 cucumber and 3 slices of ham.

2. 2

   In a bowl, combine ★2 tbsp soy sauce, ★2 tbsp sugar, ★2 tbsp rice vinegar, ★1 tbsp sesame oil, and ★1 tsp chicken bouillon powder. Mix well.

3. 3

   Add the bean sprouts, carrot, cucumber, and ham to the bowl with the dressing. Toss everything together well, sprinkle with white sesame seeds to taste, then refrigerate until the flavors blend together.

The key to making this salad delicious is to thoroughly pat the bean sprouts dry. Chilling it for a bit in the refrigerator will enhance the sesame oil aroma and allow the flavors to meld beautifully.

• Calories120 kcal
• Protein6 g
• Fat7 g
• Carbs10 g
• Sodium1.8 g