AT A GLANCE
|01||Trim the roots of the bean sprouts and rinse in cold water. Discard any stray husks. Blanch sprouts in boiling water for 10-15 seconds and drain in a colander. Refresh immediately in cold water, then drain well.|
|02||Transfer to a serving bowl and add vinegar, sugar, soy sauce and sesame oil. Toss lightly before adding the green onions. Season to taste with sea salt, toss again and top with coriander.|
Note More often than not, mung bean sprouts are used in this recipe instead of soya bean sprouts. This salad is delicious served with chilled tossed noodles.