Japanese Salad

Photo: flickr user avlxyz

Ingredients

1 Carrot, cut into thin

Julienned strips

1/2 Green pepper, also cut into

Thin julienned strips

Some mung bean sprouts- I

cup Used about 2 or so

Preparation

Boil water. Throw in carrot and let cook for a minute or two. Add pepper and sprouts. Turn off heat when water reboils. (I let it sit a few minutes at this step and it was fine, still crispy). Drain the vegies 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

(for looks mostly)

I found I still had most of the dressing left in the bottom of the dish, so not all of the sesame oil was consumed.

While on vacati on.

This makes enough for 2 side dishes or 1 large meal (for me). YMMV.

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Tags:

Asian

condiment

calorie

oriental

Yield:

2.0 servings

Added:

Sunday, December 20, 2009 - 12:27am

Creator:

Anonymous

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