Korean Soybean Sprout Salad Recipe

• 1 pound soybean sprouts
• 1 1/2 teaspoons kosher salt
• 1 teaspoon toasted sesame oil

1. Place all ingredients in a large container with a tightfitting lid and mix until well combined.
2. Cover and refrigerate until sprouts have begun to release some moisture, about 30 to 45 minutes.

sprouts, kosher salt, sesame oil

Taken from www.chowhound.com/recipes/korean-soybean-sprout-salad-25680 (may not work)