Spicy Shredded Carrot and Garlic Sprout Salad
1 min readDon’t worry about the sodium, since more than half the salt called for in the recipe is rinsed off before preparing this tasty salad. Mung bean sprouts can replace the garlic variety, if necessary.
MAKES 4 SERVINGS
8 ounces shredded carrots
1 1⁄2 teaspoons salt, or to taste
2 cups garlic sprouts
2 scallions, white and green parts, thinly sliced
1⁄4 cup finely chopped fresh cilantro
1 tablespoon sugar
2 teaspoons toasted (dark) sesame oil
1⁄2 tablespoon Chinese black vinegar or balsamic vinegar
1⁄2 tablespoon plain rice vinegar
1 teaspoon Chinese hot oil, or to taste
1⁄2 teaspoon Chinese chili paste, or to taste
Freshly ground black pepper, to taste
In a medium bowl, toss the carrots with 1 teaspoon of the salt until thoroughly combined. Transfer to a colander and let drain 30 minutes, tossing a few times. Rinse the salt off under cold running water and drain well.
Squeeze the carrots dry between paper towels and transfer to another medium bowl. Add the remaining ingredients and toss well to combine. Let stand 10 minutes to allow the flavors to blend. Toss again and serve at room temperature. Alternatively, refrigerate a minimum of 1 hour or up to 1 day and serve chilled, or return to room temperature.
{PER SERVING} (based on 1⁄2 teaspoon salt) Calories 73 • Protein 1g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 10g • Dietary Fiber 2g • Sodium 287mg
