Japanese Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- thin julienned strips
- x some mung bean sprouts- i
- 1 carrot, cut into thin
- 1/2 green pepper, also cut into
- used about 2 c. or so.
- julienned strips
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
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. Source: This is modified from a recipe I found in the Orlando Sentinel while on vacati on. This makes enough for 2 side dishes or 1 large meal (for me). YMMV. Posted by Christel=Reeve%SQA%Banyan@magnolia.banyan.com to the Fatfree Digest [Volume 15 Issue 7] Feb. 7, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
