Title: Sook choo na mool
 Categories: Harned 1994, Herb/spice, Korean, Salads, Vegetables
      Yield: 6 Servings
 
    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.