Bean Sprout Salad

Recipe Ingredients

2 cups	474ml	Julienned red pepper
2 cups	220g / 7.8oz	Julienned carrots
3/4 cup	46g / 1.6oz	Diagonally-sliced green onions
1 1/4 cups	137g / 4.8oz	Diagonally-sliced celery
1 cup	237ml	Sliced mushrooms
1 1/2 cups	240g / 8.5oz	Mung bean sprouts - rinsed
1/4 cup	59ml	Olive oil
2 teaspoons	10ml	Toasted sesame oil
2 tablespoons	30ml	Tamari
2 teaspoons	10ml	Lemon juice
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Minced ginger
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Toasted sesame seeds

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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