A light and refreshing salad in which mung bean sprouts meet cucumber, carrot, and red cabbage. Garnished with sesame, this recipe is a low-calorie, quickly prepared lunch option.
Blanch the mung bean sprouts in boiling water for 1-2 minutes, then transfer to cold water and drain.
Finely chop 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, pomegranate molasses, and salt, sprinkle with sesame seeds, and mix gently.
Important: Steam the sprouts for a very short time — cooking them too long can make them lose their crisp texture and turn mushy. Allergen: contains sesame.
If you add the dressing right before serving, the sprouts keep their crisp texture without releasing their water.
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