Bean Sprout And Pepper Salad



  1. 3 Tbsp. soy sauce
  2. 2 Tbsp. rice vinegar (available in Oriental section of supermarket)
  3. 1 Tbsp. vegetable oil
  4. 1 1/2 tsp. sesame seed oil
  5. 8 oz. bean sprouts
  6. 2 medium carrots, pared
  7. 3 small green peppers
  8. 3 c. water
  9. 1/4 tsp. salt


  1. Mix soy sauce, vinegar and vegetable and sesame oils in small bowl.
  2. Set aside.
  3. Rinse bean sprouts under cold running water. Drain.
  4. Cut carrots into 1-inch lengths; cut lengthwise into 1/16-inch thick slices.
  5. Stack the slices and cut lengthwise into 1/8-inch wide strips.
  6. Cut green peppers lengthwise into quarters; cut quarters lengthwise into 1/8-inch wide strips.
  7. (Note:
  8. You don't need to be fussy.
  9. You just need skinny strips of carrot and pepper!)