Bean Sprout Pickle

Name: Bean Sprout Pickle
Yield: 4 servings
Ingredients: 1 1 medium carrot, peeled, julienned; 1 1 Fresno chile, with seeds, julienned; 1 8 ounces mung bean sprouts (about 2 cups); 1 2 tablespoons fresh lime juice; 1 1/2 teaspoon fish sauce; 1 1/2 teaspoon sugar; 1 Kosher salt, freshly ground pepper; 1 1/4 cup fresh basil or cilantro leaves; 1 thinly sliced

From the kitchen of Carly

Bright, crunchy bean sprouts meet lime and fish sauce in this quick Southeast Asian pickle. Julienned carrot and Fresno chile add heat and sweetness, while fresh basil brings it all together in just five minutes. A tangy, addictive side dish that works with almost anything.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 medium carrot, peeled, julienned
11 Fresno chile, with seeds, julienned
18 ounces mung bean sprouts (about 2 cups)
12 tablespoons fresh lime juice
11/2 teaspoon fish sauce
11/2 teaspoon sugar
1Kosher salt, freshly ground pepper
11/4 cup fresh basil or cilantro leaves
1thinly sliced

Instructions

Toss carrot, chile, bean sprouts, lime juice, fish sauce, and sugar in a medium bowl and season with salt and pepper. Let sit 5 minutes. Top with basil just before serving.