Japanese Salad

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
sesame seeds

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line