Salad: Mung Bean Sprout Carrot
by Lishka DeVoss

INGREDIENTS

4 ounces mung bean sprouts
1 small carrot, peeled and cut into matchsticks
2 scallions, green parts only, cut into matchsticks

BRINE:
1/3 cup granulated sugar
3/4 tsp fine sea salt
1/2 cup distilled white vinegar
1/2 cup water

PREPARATION

1. Warm BRINE over medium heat, stirring occasionally, until sugar and salt dissolve. Remove from heat and cool completely.

2. At least 40 minutes and up to 2 hours before serving, add vegetables to the cooled BRINE. Toss with your fingers. Set aside at room temperature for 30 minutes, during which toss 2 or 3 times more to expose them evenly to the BRINE (they will shrink after a bit).

3. Salad is ready when vegetables are almost covered with BRINE and taste pleasantly tangy — a mix of crunchy and soft. If needed, let salad sit for longer.

3. Drain and serve at room temperature within 2 hours to enjoy them at their peak.

Updated 2022-05-29

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