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.
