• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Japanese Salad

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 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.


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.

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

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