Vegetables Recipes - Bean sprout and Bell Pepper Salad

Ingredients

250 g bean­

   sprouts, trimmed

1 large carrot, peeled

   and thinly shredded

1 bell pepper, thinly

   shredded

2 teaspoons toasted

   white sesame seeds

   for garnish

 

Dressing

3 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon oil

1 teaspoon sesame oil

 

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Method:

1. Wash beansprouts in cold water and drain well

2. In a saucepan of well-salted boiling water, blanch the carrots for 30 seconds. Add the beansprouts and green bell pepper and cook for another 30 seconds. Drain and plunge vegetables into a pan of ice-cold water. When cool, drain well in a colander, set aside   

3. Combine the Dressing ingredients in a small bowl.

4. Just before serving, place the cooled vegetables in a serving bowl. Dress and toss the vegetables well. Garnish with toasted sesame seeds and serve.