Asian mung bean sprout salad

Ingredients for 2 servings:

• 300 g mung bean sprouts, fresh or from a jar
• 2 spring onions
• 1 chili pepper(s), red
• 3 tbsp oil, neutral, e.g. sunflower oil or corn oil
• 1 ½ tbsp sesame oil from roasted sesame seeds
• 1 tbsp rice vinegar or mild white wine vinegar
• 1 tsp salt
• 1 dashes agave syrup or a pinch of sugar
• 1 tbsp sesame seeds, white and black mixed
• n. B. Soy sauce, light

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 minute; Total time approx. 1 hour 16 minutes

simple, vegetarian, vegan

Blanch fresh mung bean sprouts in boiling salted water for one minute and drain well. Also drain sprouts from a jar well. It’s best to dry the sprouts slightly on a kitchen towel or paper towel afterward. Slice the spring onions into oval rings, including the light green part. Slice the chili pepper into fine rings, removing any septa and seeds first if possible. For the dressing, combine the oils, vinegar, salt, and agave syrup or sugar in a salad bowl and add the sesame seeds. Mix in the spring onions and chili pepper, then fold in the drained mung bean sprouts. Let the salad sit in the refrigerator for one hour. When serving, pour soy sauce into small, shallow bowls for dipping. One serving is intended as a main course or side dish; for an appetizer, halve the quantities.