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Salads don't have to be made out of lettuce, potatoes, cabbage and other usual American fare.  Salads or side dishes in Korea and other eastern countries are often made of bean sprouts.   Try this dish; you'll  be pleasantly surprised.   It's crunchy and very tasty.  Leave it to marinate overnight for a milder flavor, or serve after an hour or so for maximum onion, garlic and radish "bite".

Bean Sprout Salad (Namul)

12 ounces fresh bean sprouts (Note #1)
3 large green onions, thinly sliced
4 to 6 radishes, trimmed and thinly sliced (optional)
3 Tablespoons soy sauce
1 Tablespoon sesame oil (Note #2)
1-1/2 Tablespoons rice vinegar (Note #3)
1/2 teaspoon sugar
1/2 teaspoon salt
black pepper to taste
red pepper flakes (optional) 
2 Tablespoons sesame seeds

Bring 3 cups of water to a boil.  Add rinsed bean sprouts, and boil for about 2 minutes.  Drain and rinse in cold water to stop the cooking process.

Combine all the ingredients, mixing well.  Include red pepper flakes only if you like everything hot!   Cover and refrigerate for at least 1 or two hours for the flavors to meld.

Serve cold, as a side dish or atop lettuce leaves.

Note #1:   You can use canned bean sprouts if fresh ones aren't available.  Use a 15-oz can and drain well.  Do not boil.  Fresh ones have more nutrition and give a satisfying crunch!

Note #2:   Sesame seed oil gives a rich taste, but you can substitute any light oil such as grapeseed, canola or peanut.

Note #3:   You can substitute 1 Tablespoon of white or apple cider vinegar.