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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I found this recipe . I'm not vegan, but I do enjoy a healthy dish! Made this with Thai Coconut Rice (#63446). They were a wonderful combination. Ingredients:
2 cups red peppers, julienned |
2 cups carrots, julienned |
3/4 cup green onion, sliced diagonally |
1 1/4 cups celery, sliced diagonally |
1 cup mushroom, sliced |
1 1/2 cups bean sprouts, rinsed |
1/4 cup olive oil |
2 teaspoons toasted sesame oil |
2 tablespoons soy sauce |
2 teaspoons lemon juice |
1 teaspoon garlic, minced |
1 teaspoon gingerroot, minced |
salt and pepper |
2 tablespoons toasted sesame seeds |
Directions:
1. In a bowl, combine all the vegetables.
2. In another bowl, whisk together the olive oil, sesame oil, soy sauce, lemon juice and ginger.
3. Pour dressing over vegetables and toss lightly. Season with Salt and pepper to taste and sprinkle with toasted sesame seeds.
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