Bean Sprout Salad

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Bean Sprout Salad

 

2 cups julienned red pepper

2 cups julienned carrots

3/4 cup diagonally-sliced green onions

1 1/4 cups diagonally-sliced celery

1 cup sliced mushrooms

1 1/2 cups mung bean sprouts, rinsed

1/4 cup olive oil

2 teaspoons toasted sesame oil

2 tablespoons tamari

2 teaspoons lemon juice

1 teaspoon minced garlic

1 teaspoon minced ginger

salt to taste

freshly-ground black pepper to taste

2 tablespoons toasted sesame seeds

 

In a bowl, combine all of the vegetables. In another small bowl, whisk

together the olive oil, sesame oil, tamari, lemon juice, garlic, and ginger.

Pour dressing over vegetables and toss lightly. Season with salt and pepper to

taste and sprinkle with toasted sesame seeds.

Makes 6 to 8 servings.

 

 

 

 

 

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