Sprout, Carrot & Sesame Salad

bowl Serves 4 as side


  • countdown basil fresh, 15g packet
  • 2 cups Mung Bean Sprouts
  • 2 medium Carrots, cut into matchsticks
  • ¼ cup each: Mint leaves, Basil leaves
  • 2 Tbsp toasted Sesame Seeds
  • 2 Tbsp Soy Sauce
  • 2 Tbsp White Wine Vinegar
  • 2 tsp Sesame Oil
  • 1 tsp finely grated fresh Ginger
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  • Place the sprouts on a serving platter or in a bowl, first snipping off any straggly ends.

  • Add the matchstick carrots, herbs and sesame seeds and toss to combine.

  • Mix together the soy, vinegar, sesame oil and grated ginger to make a dressing and drizzle it over the salad. Serve at once.

  • TIP: This salad is delicious with Asian-style food such as marinated chicken or fish.

  • Courtesy of Food Magazine. Recipe by Helen Brown. Photography by Shaun Cato-Symonds.

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