Sprout, Carrot & Sesame Salad

Name: Sprout, Carrot & Sesame Salad
Yield: 4 as side
Ingredients: 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

Serves 4 as side

Carrot

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Ingredients

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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Method

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.