Bean Sprout Salad

They serve a marinated bean sprout salad at one of the Japanese restaurants I really like, so of course, I wanted to try to make it at home.  This is my best guess at how they make it.  Regardless, I liked the taste and Thai basil (which they don't add) gives it a nice flavor.

Ingredients

1 clove garlic, crushed

1 tsp soy sauce (you can add more soy sauce or salt to taste)

1 tbsp honey

2 tbsp rice vinegar / apple cider vinegar

1 tsp lemon juice

1 tbsp sesame oil

1/2 tsp red pepper flakes

2 tbsp sesame seeds, toasted

4 cups mung bean sprouts

1/4 cup Thai basil (optional)

Directions

1.  Optional (if you dislike raw bean sprouts): Fill a large bowl with ice water and keep aside until the end of this step. Bring a large pot of water to a boil. Once it is rapidly boiling, add all the bean sprouts and boil for 1 minute). Immediately drain them, and submerge them in the ice water to stop the cooking (this keeps the bean sprouts crispy).

2. Mix the garlic, soy sauce/salt, honey, vinegar, lemon juice, sesame oil, red pepper flakes, and sesame seeds together in a large bowl.

3.  Drain the beak sprouts well. Then, add the bean sprouts and Thai basil to the dressing and mix well. 

4. Refrigerate for 10 mins and serve cold.