Bean Sprout Salad

 
2 cups red pepper, julienned
2 cups carrots, julienned
3/4 cup green onions, sliced diagonally
1 1/4 cups celery, sliced diagonally
1 cup mushrooms, sliced
1 1/2 cups mung bean sprouts, rinsed
1/4 cup olive oil
2 t. toasted sesame oil
2 T. tamari
2 t. lemon juice
1 t. garlic, minced
1 t. ginger, minced
salt and pepper to taste
2 T. toasted sesame seeds
 

In a bowl, combine all of the vegetables. In another small bowl, whisk together the olive oil, sesame oil, tamari, lemon juice, garlic, and ginger. Pour dressing over vegetables and toss lightly. Season with salt and pepper to taste and sprinkle with toasted sesame seeds.

Serves 6-8

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett