Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
25 min
Prep:
25 min
Yield:
4 to 6 servings

Ingredients

DRESSING:

Directions

Submerge carrots in boiling salted water. After a minute add peppers and bean sprouts. Bring back to the boil and refresh mixture in ice water and drain. Pat dry and transfer to a serving bowl. In a bowl combine sesame oil, canola oil, soy sauce and vinegar. Pour dressing over vegetables and toss to combine.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Black Bean Salad

Recipe courtesy of Guy Fieri

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Bourbon Baked Beans

Recipe courtesy of Sandra Lee

Cheesy Refried Bean Casserole

Recipe courtesy of Ree Drummond

Salmon Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.