Beansprout and bell pepper salad is a Japanese inspired recipe that you will love. I prefer my dressing a bit spicy, so I add some chili. This salad also reminds me of Yasai Itame- sautÃ©ed vegetables. All you have to do is add garlic and onions and then sautÃ© them with the dressing.
250g beansprouts, trimmed
1 large carrot, peeled and thinly sliced
1 bell pepper, sliced thinly
2 teaspoons toasted white sesame seeds for garnish
For the dressing:
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
Half-fill a large saucepan with water. Add some salt. Place the pan over high heat and bring it to a boil.
While waiting for the water to boil, rinse the bean sprouts in cold water. Drain well.
Place the carrots in the pan of boiling water. Cook it for 30 seconds. After, add the bean sprouts and green bell pepper. Blanche them for another 30 seconds. Drain the water and then place the vegetables in a pan of ice cold water. Let it stand until the water is no longer cold. Transfer the vegetables to a colander to drain the excess water.
Put the soy sauce, rice vinegar and sesame oil in a small bowl. Mix well.
Arrange the vegetables in a serving bowl or individual plates. Add the sauce and gently toss. Sprinkle with sesame seeds before serving.
Photo Courtesy Of:Â Â VegaTeam