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  • Serves: 6 Servings

Sook Choo Na Mool

  • Recipe Submitted by on

Category: Korean, Vegetables, Salads

 Ingredients List

  • 1/4 c Salad oil
  • 2 tb Each vinegar and soy sauce
  • 1/2 ts Each salt and pepper
  • 1/4 c Scallions; finely chopped
  • 1/4 c Pimiento; thinly sliced
  • 2 tb Sesame seeds; ground
  • 1 Garlic clove; minced
  • 2 c Bean sprouts


In a small bowl, thoroughly blend together the oil, vinegar, soy sauce,
salt, pepper, scallions, pimiento, sesame seeds and garlic.

Place bean sprouts in a large wooden salad bowl. Pour the dressing over
the bean sprouts; toss gently. Chill thoroughly for approximately one hour.
Serve on individual chilled salad plates.

From _Around the World in a Salad Bowl_ by Victor Bennett. New York:
Collier Books, 1961. Pg. 17. Library of Congress Catalog Card Number
60-16575. Electronic format by Cathy Harned.

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