Vegetable Sprout Salad

Ingredients

• 200 g white cabbage
• 200 g carrots
• 2 red onions
• 1 leek stalk
• 200 g mung bean sprouts
• Salt
• 2 tbsp lemon juice
• 4 tbsp rapeseed oil
• pepper (ground)
• 0.25 tsp Chili flakes
• a pinch of sugar
• chervil (for garnish)

Instructions

1. 1.

   Remove the outer leaves from the cabbage, trim the core and slice into fine strips or shave with a mandoline.

2. 2.

   Peel the carrots and cut them into thin strips as well.

3. 3.

   Trim the onion skins and slice into very thin strips.

4. 4.

   Cut the leek lengthwise, rinse, clean, and slice into 6 cm long strips.

5. 5.

   Rinse the mung bean sprouts and briefly blanch them in boiling salted water together with the leeks and carrots; shock in cold water and drain well. Mix with the onions and cabbage.

6. 6.

   Whisk the lemon juice with the rapeseed oil, season with salt, pepper, chili flakes, and sugar, then fold into the salad. Let it rest briefly, serve in bowls, and garnish with chervil.