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Beansprout and Bell Pepper Salad
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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In a saucepan of well-salted boiling water, blanch the carrots for 30 seconds. Add the beansprouts and green bell pepper and cook for another 30 seconds. Drain and plunge vegetables into a pan of ice-cold water. When cool, drain well in a colander, set aside.
Combine the Dressing ingredients in a small bowl.
Just before serving, place the cooled vegetables in a serving bowl. Dress and toss the vegetables well. Garnish with toasted sesame seeds and serve.
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