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

1. Cook the washed bean sprouts in 2 C water for 7 minutes.
2. Drain and cool.
3. Mix bean sprouts with cucumber, crab, and onion.
4. Thoroughly mix the salt, pepper, garlic, vinegar, and sugar and add it to the vegetables and crab.
5. Refrigerate until ready to serve.
6. 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)