Bean Sprout And Pepper Salad

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

soy sauce, rice vinegar, vegetable oil, sesame seed oil, bean sprouts, carrots, green peppers, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956255 (may not work)