1 pound fresh bean sprouts, rinsed (see Note)
2 medium carrots, shredded
1 tablespoon toasted sesame seed
2 teaspoons vegetable oil
1/3 cup distilled white vinegar
2 teaspoons sugar
1. Mix bean sprouts and carrots in a shallow glass dish.
2. Shake remaining ingredients in a covered jar; pour over vegetables.
3. Refrigerate covered 1 1/2 hours; stir occasionally. Serve in shallow bowls.
4 TO 6 SERVINGS
Note: If fresh bean sprouts are not available, you can substitute 1 large pared, seeded, shredded cucumber.