Sprout, Carrot & Sesame Salad
Serves 4 as a side dish
2 cups mung bean sprouts
2 medium carrots, cut into matchsticks
¼ cup each: mint leaves, basil leaves
2 tablespoons toasted sesame seeds
2 tablespoons each: soy sauce,
white wine vinegar
2 teaspoons sesame oil
1 teaspoon finely grated fresh ginger
• Place the sprouts on a serving platter or in a bowl, first snipping off any straggly ends.
• Add the matchstick carrots, herbs and sesame seeds and toss to combine.
• Mix together the soy, vinegar, sesame oil and grated ginger to make a dressing and drizzle it over the salad. Serve at once.
• This salad is delicious with Asian-style food such as marinated chicken or fish.