annie's bean sprout salad

Name: Annie's Bean Sprout Salad
Prep time: 20 min
Yield: 6
Cuisine: Japanese
Ingredients: 3 medium green bell peppers, seeded and cut into matchstick julienne strips; 2 medium carrots, peeled and cut into matchstick julienne strips; 8- 10 ounce(s) fresh mung bean sprouts, rinsed and well drained; ## DRESSING; 3 tablespoon(s) soy sauce, light or low sodium; 2 tablespoon(s) rice wine vinegar (i prefer the seasoned rice vinegar, or sushi vinegar); 1 tablespoon(s) vegetable oil, neutral like peanut oil or corn oil; 1 1/2 teaspoon(s) toasted sesame oil usually found in the oriental section of most markets.; - salt and pepper to taste if needed

(1 RATING)

50 Pinches 4 Photos

Pam Ellingson

Wichita, KS

Updated on Jul 24, 2011

This is one of my favorite salads to serve with Oriental dishes. When you have a stirfry, it is nice to have something cold and crunchy to go with it. My sister, Annette, made this the first time I tasted it, so it became Annie's Bean Sprout Salad.

Rate

prep time 20 Min

cook time

method No-Cook or Other

yield 6-8 serving(s)

Ingredients

3 medium green bell peppers, seeded and cut into matchstick julienne strips
2 medium carrots, peeled and cut into matchstick julienne strips
8- 10 ounces fresh mung bean sprouts, rinsed and well drained
DRESSING
3 tablespoons soy sauce, light or low sodium
2 tablespoons rice wine vinegar (i prefer the seasoned rice vinegar, or sushi vinegar)
1 tablespoon vegetable oil, neutral like peanut oil or corn oil
1 1/2 teaspoons toasted sesame oil usually found in the oriental section of most markets.
- salt and pepper to taste if needed

How To Make annie's bean sprout salad

Step 1

While cutting the veggies into strips, put 5-6 cups of water into a medium saucepan over medium heat. When finished cutting Peppers and Carrots, Blanch them quickly (15 to 30 seconds or so) drain and cool by running under cold water or place into ice bath and drain when cold. Place blanched veggies in a medium non reactive bowl and add rinsed and drained sprouts.

Step 2

Stir in all dressing ingredients except salt. Mix well and chill for an hour or more. Taste and add salt and pepper if needed. This salad gets more "marinated" as it chills, and tastes better after at least an hour.
Step 3

Serve with any Oriental dish (or grilled main course for a crunchy side)
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