Sweet and Sour Carrot Salad

Cooking Light
"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. It's refreshing crispness will heighten the flavor of any meal, and the colors will brighten your plate." -CL Reader
4 servings (serving size: 1 cup)

Ingredients

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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

Preparation

Combine the first 6 ingredients in a medium bowl, tossing well. Combine the vinegar and remaining ingredients, stirring well with a whisk. Pour the vinegar mixture over sprout mixture, tossing gently to coat. Cover and chill.

Created date

September 2004

Nutritional Information

Calories 217
Caloriesfromfat 15 %
Fat 3.7 g
Satfat 0.6 g
Monofat 1.4 g
Polyfat 1.5 g
Protein 3.8 g
Carbohydrate 44.8 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 189 mg
Calcium 32 mg