Bean Sprout And Pepper Salad (Moyashi Sujoyu-Ae)

1. 1

   Mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.

2. 2

   Rinse bean sprouts in colander under cold running water; drain.

3. 3

   Julienne the carrots: Cut carrots crosswise into 1-inch (2.5 cm) lengths; cut lengthwise into1/16 inch (2 mm) thick slices. Stack carrot slices and cut lengthwise into 1/8 inch (3mm) wide strips.

4. 4

   Julienne the peppers: Cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.

5. 5

   Heat water and salt to boiling in 3-quart saucepan over medium high heat; add carrots, cook 1 minute. Add green peppers; heat to boiling. Add bean sprouts, stir, and remove from heat.

6. 6

   Drain vegetables; cool completely. Squeeze slightly to remove excess water.

7. 7

   Place vegetables in a medium bowl. Just before serving, add dressing and toss lightly until thoroughly mixed. Divide into 4 small bowls.

* Per serving · 4 servings · Values may vary.