Japanese Salad


Photo: flickr user avlxyz
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Ingredients

1 Carrot, cut into thin
Julienned strips
1/2 Green pepper, also cut into
Thin julienned strips
Some mung bean sprouts- I
cup Used about 2 or so

Preparation

1
Boil water. Throw in carrot and let cook for a minute or two. Add pepper and sprouts. Turn off heat when water reboils. (I let it sit a few minutes at this step and it was fine, still crispy). Drain the vegies and rinse with cold water. Chill.
2
Before eating toss with dressing:1 T. soy sauce - 2 T. rice wine vinegar - 1 t. sesame oil - sesame seeds
3
(for looks mostly)
4
I found I still had most of the dressing left in the bottom of the dish, so not all of the sesame oil was consumed.
5
While on vacati on.
6
This makes enough for 2 side dishes or 1 large meal (for me). YMMV.

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Tags:

Asian
condiment
calorie
oriental
fat
health
free
Japanese
diet

Yield:

2.0 servings

Added:

December 20, 2009

Creator:

Anonymous

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