Bean Sprout Pickle

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

April 21, 2014

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Bean Sprout PickleJason Lowe

These crisp, fresh pickles are often offered along with fresh herbs at the table. Tuck them into a lettuce-leaf wrapper or use them to doctor brothy soup.

Recipe information

Yield
Makes about 1 cup

Ingredients

1 medium carrot, peeled, julienned

1 Fresno chile, with seeds, julienned

8 ounces mung bean sprouts (about 2 cups)

2 tablespoons fresh lime juice

1/2 teaspoon fish sauce

1/2 teaspoon sugar

Kosher salt, freshly ground pepper

1/4 cup fresh basil or cilantro leaves, thinly sliced

Preparation

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.

TagsPickle Condiment Dairy Free Gluten Free Nut Free Quick Easy 30 Minutes or Less Meal Prep No-Cook Bon Appétit

Recipe notes

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