Type: Appetizer / Light main course
Preparation time: 15 min
Servings: 2 to 3 people
Ingredients
- 170 g Germline mung bean sprouts
- 1/2 cucumber
- 1 carrot
- A few fresh cilantro leaves
- A few mint leaves
- 1 lime
- 1 tbsp sesame oil or olive oil
- 1 tsp soy sauce
- 1 tsp sesame seeds
- Salt
- Pepper
Preparation
- Rinse and drain the mung bean sprouts thoroughly.
- Peel the cucumber if necessary, then cut it into thin half-moons.
- Peel the carrot and cut it into thin sticks.
- Chop the cilantro and mint.
- In a small bowl, mix the lime juice with the oil and soy sauce.
- Combine the mung bean sprouts, cucumber, and carrot in a salad bowl.
- Add the fresh herbs and then pour over the dressing.
- Toss gently to coat all the ingredients well.
- Sprinkle with sesame seeds just before serving.
- Serve well chilled.
Tip
For a more substantial salad, add a few pieces of avocado, grilled tofu, or crushed cashews.
