Korean Cucumber Salad
- 1 12 cups fresh bean sprouts, washed
- 2 cups water
- 1 cucumber, peeled, seeded, sliced in half long ways, cut in 1/4 slices
- 12 lb imitation crabmeat, shredded
- 12 yellow onion, peeled, sliced thin
- salt
- pepper
- 3 garlic cloves, minced
- 1 cup vinegar
- 1 cup sugar
- 1 tablespoon toasted sesame seeds
- Cook the washed bean sprouts in 2 C water for 7 minutes.
- Drain and cool.
- Mix bean sprouts with cucumber, crab, and onion.
- Thoroughly mix the salt, pepper, garlic, vinegar, and sugar and add it to the vegetables and crab.
- Refrigerate until ready to serve.
- Add the sesame seeds just prior to serving.
fresh bean sprouts, water, cucumber, imitation crabmeat, yellow onion, salt, pepper, garlic, vinegar, sugar, sesame seeds
Taken from www.food.com/recipe/korean-cucumber-salad-282632 (may not work)