Summary

Ingredients

• 2 large carrot (s)
• 2 large mushrooms or giant mushrooms
• 4 handfuls sprouts, mixed, preferably home-grown
• 2 tablespoon rice vinegar
• 2 tablespoon soy sauce
• 2 tablespoon oil, (peanut oil)
• 1 small onion (s)
• 0.5 ½ lime (s), juice from it
• 2 teaspoons sugar
• salt and pepper
• ginger

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Instructions

1. Wash and peel the carrots and do not grate too finely. Grate the mushrooms, rinse briefly and pat dry carefully, then slice them into fine slices. Wash the sprouts. Home-grown sprouts are best suited here, e.g. mung bean sprouts, soybean sprouts, radish sprouts, alfalfa, etc. I only use home-grown sprouts, but you can also buy different types of sprouts in well-stocked supermarkets and Asian shops. Put the vegetables in a bowl.
2. Mix the dressing with rice vinegar, soy sauce, peanut oil, sugar and lime juice. Finely chop or grate the onion and add. Season to taste with pepper and salt. If you like it a little spicier, you can also rub a piece of fresh ginger on it, which makes the dressing even more Asian. Then add the dressing to the vegetables and mix everything well.
3. The salad tastes better when it is a little steeped. So you can prepare the salad in the morning and then eat it at noon or in the evening.
4. The amount of handful really means the amount that goes into an average-sized woman`s hand. Depending on whether the carrots and mushrooms are larger or smaller, you need more or less dressing. My information is based on experience.
5. It should also be noted that the lettuce can get a little mushy the smaller and thinner the sprouts are, especially if you take alfalfa. Those who like it crispier are better off with bean sprouts or mung bean sprouts.