posted by Connie 03-15-99 12:41 PM
Title: Japanese Salad
Yield: 2 servings
1 Carrot, cut into thin Julienned strips
1/2 Green pepper, also cut into thin julienned strips
about 2 C. or so Mung Bean sprouts
Boil water. Throw in carrot and let cook for a minute or two.
Add pepper and sprouts. Turn off heat when water reboils.
Drain the veggies and rinse with cold water. Chill.
Before eating toss with dressing:
1 T. soy sauce
2 T. rice wine vinegar
1 t. sesame oil
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