a delicious dessert! If preferred, pear juice can be swapped out for water.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups bean sprouts
- 1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes
- 2 (5 ounce) cans tuna, drained
- 1 bunch watercress, chopped
- 2 tomatoes, cubed
- ¼ cup Japanese pickled radish (Optional)
- ½ cup chopped onion
- 4 cloves garlic, thinly sliced
- ¼ cup sesame oil
- ½ cup soy sauce
Instructions
- Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9×13-inch baking dish. Set aside. Place the onion in a bowl.
- Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 1299 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent easy recipe. It was so flavorful we put it over a bed of rice. Yum! A complete meal! Great recipe. Will make again!
This salad could be tasty if one added less than half the amount of soy sauce given. As it was, I added only half and the soy sauce overwhelmed all the other yummy flavors therein. I suggest adding soy sauce to taste, starting with 2 tablespoons or 30 ml.
Hi, I am the submitter of this recipe. I wanted to mention to use the green low sodium kikoman soy sauce as this is a much more mild soy sauce which can be found at almost any grocery store.