Japanese Salad

Categories: Digest | Feb95 | Fatfree

Serves: 2 Servings

Ingredients:

1 Carrot, cut into thin
Julienned strips
1/2 Green pepper, also cut into
Thin julienned strips
x 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Previous: Japanese Rosy Pickled Ginger (Gari) | Next: Japanese Salad Dressing