Bean Sprout and Pepper Salad (Moyashi Sujoyu-Ae)

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READY IN: 23mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.
  • Rinse bean sprouts in colander under cold running water; drain.
  • Julienne the carrots: Cut carrots crosswise into 1-inch (2.5 cm) lengths; cut lengthwise into1/16 inch (2 mm) thick slices. Stack carrot slices and cut lengthwise into 1/8 inch (3mm) wide strips.
  • Julienne the peppers: Cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.
  • Heat water and salt to boiling in 3-quart saucepan over medium high heat; add carrots, cook 1 minute. Add green peppers; heat to boiling. Add bean sprouts, stir, and remove from heat.
  • Drain vegetables; cool completely. Squeeze slightly to remove excess water.
  • Place vegetables in a medium bowl. Just before serving, add dressing and toss lightly until thoroughly mixed. Divide into 4 small bowls.
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