１Remove the roots from the bean sprouts and rinse. ２Cut the carrot into 3 or 4 cm-long thin sticks, and the cabbage into thin strips. ３Combine the curry powder, vinegar, vegetable oil and light-colored soy sauce in a bowl and mix well to make the curry-flavored dressing. ４Boil plenty of water in a pot and cook the carrot and cabbage in it. Add the bean sprouts and stir once. Drain the vegetables well using a colander. ５Pour the curry-flavored dressing prepared in 3 over 4, mix and serve in dishes.