Crunchy Pickled Bean Sprout Salad

1. 1

   To make the brine, in a small saucepan, combine the sugar, salt, vinegar, and water and heat over medium heat, stirring occasionally until the sugar and salt have dissolved.

2. 2

   Remove from the heat and set aside to cool completely.

3. 3

   Up to 2 hours in advance of serving, combine the bean sprouts, carrot, and scallions in a bowl.

4. 4

   Pour the cooled brine over the vegetables and then use your fingers to toss the vegetables in the brine.

5. 5

   Set aside to marinate for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine.

6. 6

   At first, there wont be enough brine to cover the vegetables, but they will eventually shrink in volume.

7. 7

   When the vegetables are ready for eating, the brine will almost cover them and they will have a pleasantly tangy flavor and lots of crunch.

8. 8

   Taste to make sure they have sat long enough.

9. 9

   Once you are satisfied with the flavor, drain the vegetables and pile them high on a plate.

10. 10

    Serve them within 2 hours to enjoy them at their peak.

* Per serving · 4 servings · Values may vary.

No additional tips available.