Japanese Salad
By: Anonymous
Published: Sunday, December 20, 2009 - 12:27am

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.