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Name: Japanese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Japanese Salad

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

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

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 2 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.