Bell pepper & bean sprout salad recipe

Ingredients /nutrition

• 1 thinly shredded carrot
• 1 thinly shredded green bell pepper
• 220 g trimmed beansprouts
• 3 tsp toasted white sesame seeds
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp olive oil
• 1 tsp sesame oil

Methods / instructions

1. In boiling salted water, blanch carrots for 1/2 minute.
2. Add in bell pepper and bean sprouts. Cook for another 1/2 minute.
3. Drain and transfer vegetables in an ice cold water. Drain and set aside.
4. Combine remaining ingredients in a bowl.
5. Prior serving, add in vegetables into dressing and toss well.
6. Serve immediately.

Servings: 4

More Japanese Cookery: Teriyaki | Japanese lunch, dinner | Sushi Sashimi