Vegetable Ribbons

1 hothouse cucummber, peeled and cut into strips 3 inches long
and 1/4 inch wide

2 celery ribs, cut into strips 3 inches wide and 1/4 inch long

2 carrots, peeled and cut as the above veggies

2 red bell peppers, cored, seeded and cut as above

1 tbsp Asian sesame oil

1 cup mung beans

2/3 cup drained bamboo shoots

Lightly steam the cucumber, celery, carrot and bell pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl and pat dry.

Place the vegetables in a bowl and toss them with the sesame oil. Add mung beans sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before servings. Serve at room temperature.