Story submitted by Leona Green, who is affiliated with Shaarey Tikvah, Hadassah, Na'Amat, and Chabad.
The Story Behind the Recipe:
This is a recipe Leona often makes for Rosh Chodesh. Sprouts represent the seeds of life as a symbol of renewal.
Recipe:
Ingredients:
1 English cucumber, washed
2 tablespoons chopped pimento
2 tablespoons soy sauce
2 tablespoons wine vinegar
2 tablespoons canola oil
1 teaspoon sugar or 1 packet of Splenda
1/4 teaspoon iodized salt
Fresh-ground black pepper
1 pound fresh bean sprouts
Leaf lettuce, optional
Instructions:
Place bean sprouts in metal sieve and dip into boiling water for 30 seconds, then rinse in cold water, drain, and chill, if desired.
Score cucumber lengthwise with tines of fork; cut in thin slices. In medium bowl, combine cucumber and pimento. Combine soy sauce, wine vinegar, oil, sugar, salt, and pepper; mix and pour over cucumber mixture; toss. Cover and chill at least 1 hour, or up to 3 or 4 hours to blend flavors.
To serve, add bean sprouts and toss. Serve as is or serve over leaf lettuce leaves. Makes 4 to 6 servings.
1 English cucumber, washed
2 tablespoons chopped pimento
2 tablespoons soy sauce
2 tablespoons wine vinegar
2 tablespoons canola oil
1 teaspoon sugar or 1 packet of Splenda
1/4 teaspoon iodized salt
Fresh-ground black pepper
1 pound fresh bean sprouts
Leaf lettuce, optional
Instructions:
Place bean sprouts in metal sieve and dip into boiling water for 30 seconds, then rinse in cold water, drain, and chill, if desired.
Score cucumber lengthwise with tines of fork; cut in thin slices. In medium bowl, combine cucumber and pimento. Combine soy sauce, wine vinegar, oil, sugar, salt, and pepper; mix and pour over cucumber mixture; toss. Cover and chill at least 1 hour, or up to 3 or 4 hours to blend flavors.
To serve, add bean sprouts and toss. Serve as is or serve over leaf lettuce leaves. Makes 4 to 6 servings.