Sprout, Carrot & Sesame Salad

bowl Serves 4 as side


  • 2 cups mung bean sprouts
  • 2 medium carrots, cut into matchsticks
  • 1/4 cup mint leaves
  • 1/4 cup 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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  • 1. Place the sprouts on a serving platter or in a bowl, first snipping off any straggly ends.

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

  • 3. 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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