| P |
Pour the yogurt in a coffee filter to drain. |
| Q |
Combine the soybeans, instant bouillon cube and water in a pot, cover, and bring to a boil. Continue cooking over medium heat until the soybeans become seasoned. Remove the cover and allow to cool. |
| R |
Soak the seaweed in water to steep. Rinse the lettuce, tear into bite-size pieces and dry. |
| S |
Quarter the cucumber lengthwise, then cut into pieces slightly larger than soybeans. Remove any strings from the celery and cut in the same way as the cucumber. Thinly slice the radishes. |
| T |
To prepare the yogurt dressing, place the drained yogurt in a bowl, add the apple vinegar and vegetable oil and stir well. Season with salt and sugar. |
| U |
Drain the soybeans prepared in 2 and place in a bowl. Add the seaweed, cucumber, celery and radishes and mix. |
| 7 |
Make a bed of lettuce in a dish, and place the soybean salad over it. Serve with the yogurt dressing. |
