Bean Sprout Pickle
Ingredients
- 1 medium carrot, peeled, julienned
- 1 Fresno chile, with seeds, julienned
- 8 oz. mung bean sprouts (about 2 cups)
- 2 tablespoons fresh lime juice
- ½ teaspoon fish sauce (such as nam pla or nuoc nam)
- ½ teaspoon sugar
- Kosher salt and freshly ground black pepper
- ¼ cup fresh basil or cilantro leaves, thinly sliced
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