Japanese Salad

1. 1

   Wash 10 ounces bean sprouts under cold running water and drain.

2. 2

   Cut 1 carrot and 3 green peppers into thin strips.

3. 3

   Cook carrot in boiling water for 1 minute.

4. 4

   Add sprouts and pepper. Turn off heat.

5. 5

   Rinse veggies under cold water.

6. 6

   Drain well.

7. 7

   Mix together in a glass bowl: soy sauce, rice or cider vinegar, vegetable oil and sesame oil.

8. 8

   Just before serving, toss in vegetables.

9. 9

   Mix well with a pinch of toasted sesame seed.

* Per serving · 4 servings · Values may vary.

No additional tips available.