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Bean Sprout and Pepper Salad (Moyashi Sujoyu-Ae)

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“Adapted from the Japanese Cooking Class Cookbook.”

Ingredients Nutrition


  1. Mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad.
  2. Rinse bean sprouts in colander under cold running water; drain.
  3. Julienne the carrots: Cut carrots crosswise into 1-inch (2.5 cm) lengths; cut lengthwise into1/16 inch (2 mm) thick slices. Stack carrot slices and cut lengthwise into 1/8 inch (3mm) wide strips.
  4. Julienne the peppers: Cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips.
  5. Heat water and salt to boiling in 3-quart saucepan over medium high heat; add carrots, cook 1 minute. Add green peppers; heat to boiling. Add bean sprouts, stir, and remove from heat.
  6. Drain vegetables; cool completely. Squeeze slightly to remove excess water.
  7. Place vegetables in a medium bowl. Just before serving, add dressing and toss lightly until thoroughly mixed. Divide into 4 small bowls.

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