Sprouts – Carrots – Salad

Ingredients for 2 servings:

• 2 large carrots
• 2 large mushrooms or giant mushrooms
• 4 handfuls of sprouts, mixed, preferably home-grown
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 tbsp oil (peanut oil)
• 1 small onion(s)
• ½ lime(s), juice
• 2 tsp sugar
• salt and pepper
• e.g. ginger

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Asian-inspired salad

Wash and peel the carrots, and grate them not too finely. Grate the mushrooms, rinse them briefly, and carefully pat them dry, then slice them thinly. Wash the sprouts. Homegrown sprouts are best for this, such as mung bean sprouts, soybean sprouts, radish sprouts, alfalfa, etc. I only use homegrown sprouts, but you can also buy various types of sprouts in well-stocked supermarkets and Asian stores. Place the vegetables in a bowl. Mix the dressing by combining rice vinegar, soy sauce, peanut oil, sugar, and lime juice. Finely chop or grate the onion and add it. Season with salt and pepper. If you like it a bit spicier, you can also grate in a piece of fresh ginger; this makes the dressing even more “Asian.” Add the dressing to the vegetables and mix everything well. The salad tastes better when it’s been left to marinate for a while. You can also prepare the salad in the morning and then eat it for lunch or dinner. The “handful” actually refers to the amount that fits in an average-sized woman’s hand. Depending on whether the carrots and mushrooms are larger or smaller, you’ll need more or less dressing. My estimates are based on experience. It’s also important to note that the salad can be a bit mushy the smaller and thinner the sprouts are, especially if you use alfalfa. If you prefer a crunchier salad, you’re better off using soybean sprouts or mung bean sprouts.