Recipe courtesy of Curtis Aikens
Bean Sprout Salad with Soy Sauce Dressing
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 110
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 686
- Total: 25 min
- Prep: 25 min
Ingredients
2 carrots, peeled and julienned
2 green peppers, seeded and julienned
8 ounces bean sprouts
DRESSING:
1 tablespoon sesame oil
1 tablespoon canola oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
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.