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Bean Sprout Pickle

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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

  1. 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.

TagsPickleCondimentDairy FreeGluten FreeNut FreeQuickEasy30 Minutes or LessMeal PrepNo-CookBon Appétit
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