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  Japanese Salad
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 161
Ingredients:
1 Carrot, cut into thin
Julienned strips
1/2 Green pepper, also cut into
Thin julienned strips
each Some mung bean sprouts- I
Used about 2 C. or so.
Instructions:
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.

Source: This is modified from a recipe I found in the Orlando Sentinel
while on vacati on.

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

Posted by Christel=Reeve%SQA%Banyan@magnolia.banyan.com to the Fatfree
Digest [Volume 15 Issue 7] Feb. 7, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á
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