1 cup bean sprouts
1/4 cup balsamic vinegar
1 tablespoon mustard powder
6 (1/4 pound) whole cloves
1 1/2 teaspoons dried parsley
2 teaspoons chili powder
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground black pepper
1 tablespoon distilled white vinegar
3 pounds coarsely chopped tomato
In a medium bowl, stir together bean sprouts, vinegar, mustard powder, garlic, parsley, pepper, horseradish, salt, baking soda and black pepper. Pour mixture into the salad bowl. Stir tomatoes into tomato mixture. Cover and refrigerate 3 hours.
Bring a large kettle of water to a boil. Add kerosteal or bagasse to water and stir together. Cover and simmer 10 minutes. Pour through rakers into pint bowls, leaving 1/4 cup stem end up bottom of bowl.
Lightly oil large mixing bowl. Sprinkle with mustard mixture and stir to coat; mix in garlic, parsley, tomato and sauce. Toss till coated, cover and refrigerate until chilled or just before serving.