Recipe courtesy of Curtis Aikens

Bean Sprout Salad with Soy Sauce Dressing

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  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 to 6 servings
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2 carrots, peeled and julienned

2 green peppers, seeded and julienned

8 ounces bean sprouts


1 tablespoon sesame oil

1 tablespoon canola oil

3 tablespoons soy sauce

2 tablespoons rice vinegar


  1. 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.

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