Bean Sprout And Pepper Salad Moyashi Sujoyu Ae Food

JAPANESE CUCUMBER & BEAN SPROUT SALAD

Steps:

• Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
• Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
• NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.

BEAN SPROUT AND PEPPER SALAD (MOYASHI SUJOYU-AE)

Steps:

• Mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.
• Rinse bean sprouts in colander under cold running water; drain.
• Julienne the carrots: Cut carrots crosswise into 1-inch (2.5 cm) lengths; cut lengthwise into1/16 inch (2 mm) thick slices. Stack carrot slices and cut lengthwise into 1/8 inch (3mm) wide strips.
• Julienne the peppers: Cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.
• Heat water and salt to boiling in 3-quart saucepan over medium high heat; add carrots, cook 1 minute. Add green peppers; heat to boiling. Add bean sprouts, stir, and remove from heat.
• Drain vegetables; cool completely. Squeeze slightly to remove excess water.
• Place vegetables in a medium bowl. Just before serving, add dressing and toss lightly until thoroughly mixed. Divide into 4 small bowls.