VEGAN / GLUTEN-FREE / QUICK DISH
This popular combination of bean sprout and carrot is crunchy and zesty, one of my favorite appetizers. The lightly blanched bean sprouts is also safer and much more palatable than raw ones.
BEAN SPROUT AND CARROT SALAD
VEGAN / GLUTEN-FREE / QUICK DISH
MAKE 2- 3 servings PREPARATION 10 min
Ingredients
- 200g bean sprouts
- 1 medium carrot, shredded or thinly sliced
- 1 spring onion, thinly sliced
- 1 tbsp virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Method
- Blanch the bean sprouts: in a large bowl, add the bean sprouts, then pour in boiling water to completely cover the sprouts. Gently stir with a fork for about a minute, or until the stem of the bean sprouts appear translucent. Drain, cool the sprouts under cold water and drain again.
- In a large bowl, add all the ingredients, including the blanched bean sprouts, mix well and serve.
Recipe Notes
- If you need to set aside the freshly shredded or sliced carrots for more than a couple of minutes while getting the bean sprouts ready, I suggest mix the carrot with 1/2 tbsp of the vinegar as soon as it is shredded/ sliced to preserve the color and texture. Using the other half of the vinegar for the final mixing.
- This salad can be made from either mung bean sprouts or soy bean sprouts. Bean spouts sold in supermarkets are basically one of the two.
As with many vegetable salads, I like to add some toasted or ground seeds to enriching the flavor and texture, as well making the salad more filling. My favorite seeds for this recipe are white or black sesame and linseeds.