Crunchy Mung Bean Sprout Carrot SaladVeg
Enjoy a refreshing and vibrant side dish with this crunchy mung bean sprout and carrot salad. This healthy salad combines the earthy snap of fresh bean sprouts with the sweetness of grated carrots and a kick of red bell pepper. Tossed in a savory dressing of soy sauce, toasted sesame oil, zesty vinegar, and aromatic chili flakes, it is the perfect cooling treat for warm summer days. Simple, nutritious, and incredibly flavorful, this dish brings a fresh crunch to any meal.
Ingredients
500 Bean Sprouts
1 cup Grated Carrot
1 piece Red Bell Pepper (thinly sliced)
2 piece Spring Onion (chopped)
1 tsp Soy Sauce
1 tsp Sesame Oil
1 tsp Pink Himalayan Salt
1 tsp Toasted Sesame Seeds
1 tsp Red Chilli Flakes
Dark soy sauce: 1 tsp
Ice: For cooling bean sprouts
Ground pepper: 1 tsp
Sweet paprika: 1 tsp
1 tsp Vegetarians Oyster Sauce
Instructions
1
Prepare the bean sprouts by washing them thoroughly; use ice to keep them chilled and extra crunchy.
2
In a large mixing bowl, combine the cleaned bean sprouts with the grated carrots and sliced red bell pepper.
3
Finely chop the spring onions and add them to the bowl.
4
In a separate small bowl, whisk together the soy sauce, dark soy sauce, sesame oil, pink salt, red pepper flakes, sweet paprika, and ground pepper until well combined.
5
Pour the prepared sauce over the vegetables and toss gently to ensure everything is evenly coated.
6
Sprinkle the roasted sesame seeds over the salad.
7
Allow the salad to sit for a few minutes before serving to let the flavors meld together.
