A favorite appetizer family dinning table, blanched bean sprouts make wonderful salad alone, or with other vegetables. This recipe is the popular combination of blanched bean sprout, sliced carrot and spring onion. The same dressing can be used for many other cold vegetable salad dishes.
- 200g bean sprout
- 1 carrot, thinly sliced
- 1 spring onion, thinly sliced
- 1 tbsp virgin olive oil
- 1 tbsp apple cider vinegar
- ½ tbsp soy sauce
- salt to taste
Blanch bean sprout in boiling water, cool and drain. Mix all the ingredient and serve.
You can add a few drops of sesame oil into the mix if you prefer. I also like to add a bit of ground linseed, sunflower seeds or black sesame, whichever comes handy at the time. As with many other cold Chinese vegetable salad, this is also a great way to enjoy lots of nuts and seeds!