Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"I'm constantly looking for something new and outside the box of traditional Mexican offerings. This salad is a frequent addition to our regular menu throughout the seasons. Its refreshing crispness will heighten the flavor of any meal, and the colors will brighten your plate. - Rochelle Taylor, Green Valley, Arizona
Ingredients[]
- 4 cups fresh bean sprouts
- 3/4 cup shredded carrot
- 1/2 cup thinly sliced green bell pepper
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup sliced green onions
- 1/4 cup chopped banana pepper
- 1/2 cup white vinegar
- 3 tablespoons sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon hot sauce
- 1 garlic clove, crushed
Directions[]
- Combine first 6 ingredients in a medium bowl, tossing well.
- Combine vinegar and remaining 5 ingredients, stirring well with a whisk.
- Pour vinegar mixture over sprout mixture, tossing gently to coat.
- Cover and chill.
Yield: 4 servings (serving size: 1 cup)