Japanese Salad - cooking recipe

Ingredients

10 oz. bean sprouts
1 carrot
3 green peppers
1 Tbsp. soy sauce
1 tsp. rice or cider vinegar
1 Tbsp. vegetable oil
1 tsp. sesame oil
pinch of toasted sesame seed

Preparation

Wash 10 ounces bean sprouts under cold running water and drain.
Cut 1 carrot and 3 green peppers into thin strips.
Cook carrot in boiling water for 1 minute.
Add sprouts and pepper. Turn off heat.
Rinse veggies under cold water.
Drain well.
Mix together in a glass bowl: soy sauce, rice or cider vinegar, vegetable oil and sesame oil.
Just before serving, toss in vegetables.
Mix well with a pinch of toasted sesame seed.
Serves 4.