posted by Connie 03-15-99 12:41 PM
Japanese Salad
Yield: 2 servings
1 Carrot, cut into thin Julienned strips
1/2 Green pepper, cut into thin julienned strips
2 Cups Mung Bean sprouts
Boil water and 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 Tbl. soy sauce
2 Tbl. rice wine vinegar
1 tsp. sesame oil
sesame seeds, for garnish