This light, refreshing salad combines mung bean sprouts with cucumber, carrot, and red cabbage. Garnished with sesame seeds, it makes a quick, low-calorie lunch.
Briefly blanch the mung bean sprouts in boiling water for 1–2 minutes, then transfer them to cold water and drain.
Thinly slice the cucumber, carrot, and red cabbage, and place them in a large bowl.
Add the sprouts to the vegetables. Drizzle with olive oil, lemon juice, and pomegranate molasses, season with salt, sprinkle with sesame seeds, and toss gently.
Important: Blanch the sprouts very briefly. If cooked too long, they can lose their crisp texture and become mushy. Allergen: contains sesame.
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