Prep 10 mins
Cook 0 mins
- 4 tablespoons sunflower oil
- 1 tablespoon red wine vinegar
- 2 teaspoons shoyu
- salt and pepper
- 100 g mung bean sprouts
- 100 g button mushrooms, diced
- 1 red peppers or 1 yellow pepper, diced
- 4 stalks celery, diced
- Combine the oil, vinegar, shoyu and season to taste.
- Mix together the other ingredients.
- Toss with the dressing and chill before serving.