Bean Sprout Salad
February 22, 2014 By Jin Cowan, http://chopsticktherapy.com/

Light, zesty and colorful, this bean sprout salad is a real treat for the eyes and the taste buds. 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 diagonally
1 spring onion, thinly sliced diagonally

1 tbsp virgin olive oil [peanut oil?]
1 tbsp apple cider vinegar [rice wine vinegar?]
½ tbsp soy sauce
salt to taste

Dressing from https://bostonorganics.com/

1 tbsp light soy sauce
1 tbsp white vinegar
1 tbsp peanut oil
1 tsp brown sugar
1 tsp sesame oil

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, [peanuts], 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!