Bean Sprout And Pepper Salad (Moyashi Sujoyu-Ae) – a delicious recipe with soy sauce, rice vinegar, vegetable oil, sesame oil, bean sprouts, carrots. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.
2
Rinse bean sprouts in colander under cold running water; drain.
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
Julienne the peppers: Cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.
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
Drain vegetables; cool completely. Squeeze slightly to remove excess water.
7
Place vegetables in a medium bowl. Just before serving, add dressing and toss lightly until thoroughly mixed. Divide into 4 small bowls.
87
kcal
Calories
6
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon vegetable oil, 1 1/2 teaspoons toasted sesame oil, and more.
Yes, Bean Sprout And Pepper Salad (Moyashi Sujoyu-Ae) falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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