Colorful salad

Colorful Salad with Soybean Sprouts and Root Carrot

Preparation time: 20 minutes
Cooking time: 5 minutes
Total time: 25 minutes
Number of servings: 4

This colorful salad is perfect for a light and healthy meal or as a side dish to a main course. The combination of soybean sprouts, fresh carrot, and other vegetables not only provides an appealing look but also a mix of flavors and textures. Let’s discover together how to prepare this delight!

Ingredients:
- 200 g soybean sprouts
- 1 large carrot
- 1 red bell pepper
- 1 green bell pepper
- 1 medium cucumber
- 100 g red cabbage (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon rice vinegar (or lemon juice)
- 1 teaspoon honey (optional, for a sweeter taste)
- Salt and pepper, to taste
- 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Preparing the soybean sprouts: Start by cleaning the soybean sprouts from the small roots. They are an excellent source of protein and add a crunchy texture to the salad. Once cleaned, blanch them in a pot of boiling water for 2-3 minutes. This will help improve digestibility and maintain their vibrant color.

2. Draining and cooling: After blanching the sprouts, remove them with a slotted spoon and place them in a colander. Let them drain well and cool down. It’s important that no excess water remains, as it can dilute the salad's flavors.

3. Preparing the vegetables: While the sprouts are cooling, peel the carrot and cut it into thin strips or grate it. This will add a crunchy note and a color contrast. Cut the bell peppers into small cubes and the cucumber into thin slices. If you choose to use red cabbage, slice it finely to enhance its flavor.

4. Mixing the ingredients: In a large bowl, combine the cooled soybean sprouts, carrot, bell peppers, and cucumber. If you opted for red cabbage, add it as well. Gently mix to avoid crushing the ingredients, thus preserving their crunchy texture.

5. Preparing the dressing: In a small bowl, mix the olive oil, rice vinegar, and honey. Add salt and pepper to taste. The dressing can be adjusted according to personal preferences, and lemon can be an excellent alternative to vinegar.

6. Assembling the salad: Pour the dressing over the salad and mix well to ensure all ingredients are evenly coated. Let the salad sit for a few minutes for the flavors to blend.

7. Serving: Finally, sprinkle sesame seeds on top of the salad for added crunch and a special look. You can serve the salad cold or at room temperature, alongside meat or fish main courses, or as an appetizer.

Practical tips:
- You can add other vegetables depending on the season or preferences, such as pickled cucumbers or radishes.
- If you prefer a spicy taste, add a few thin slices of chili pepper or sriracha sauce to the dressing.
- This colorful salad is perfect for meal prep, as it can be stored in the refrigerator for 2-3 days.

This dish is not only delicious but also packed with vitamins and nutrients, making it an excellent choice for a healthy lifestyle. Try this simple and quick recipe for colorful salad and enjoy a healthy, fresh meal!

 Ingredients: 200g soybean sprouts, 2 eggs, a pinch of salt, 1 teaspoon cornstarch, 1 cucumber, 4 slices of ham (50g), 1/3 carrot sauce: 2 tablespoons broth, 1 tablespoon ground white sesame, 1 tablespoon vinegar, 1 teaspoon sugar, 1 tablespoon soy sauce, 1 tablespoon sesame oil