In Asia especially popular are dishes with bean sprouts. I also cook them from time to time. Today I have a light salad in Asian style. Tastier it becomes, if you give him a little brew.
400 g soy germ.
1 large carrot;
half of the green onions;
salt-red pepper flakes;
1. Beansprouts blanchere for a minute and recline in a colander to drain and cool.
2. Meanwhile, three carrots on a grater. I use a grater for carrots in Korean.
3. Cut onion into rings.
4. Mix the sprouts, carrots and onions. Dressed with 3 tbsp oil, 2 tbsp soy juice and 1 tbsp lemon juice. A little salt, but given that soy sauce and so salty and add red pepper, depending on taste preferences. I add 1/2 tsp.
Give the salad to stand for half an hour in the fridge and you can taste.