Yan's Crunchy Vegetable Salad

• 1 lb. bean sprouts
• 1 small carrot, finely julienned
• 1/2 English cucumbers, seeded and cut into matchstick pieces
• 1 tsp. salt
• 2 Tbsps. fresh lemon juice
• 1 Tbsp. seasoned rice vinegar
• 2 Tbsps. honey
• 1 Tbsp. fish sauce
• 1 tsp. sesame oil
• 1 tsp. toasted sesame seeds
• 1/2 tsp. chili garlic sauce
• 3/4 cup canned bamboo shoots, shredded
• 2 Tbsps. shredded pickled ginger

1. In a medium bowl, combine bean sprouts, carrot, cucumber, and salt. Let stand for 15 minutes. Place in a colander, rinse well, and drain. Turn onto paper towels and pat dry. 2. In a large bowl, combine lemon juice, vinegar, honey, fish sauce, sesame oil, sesame seeds, and chili garlic sauce; stir until honey is dissolved. Add bean sprouts, cucumber, carrots, bamboo shoots, and pickled ginger; toss to coat. Garnish with a sprinkling of toasted sesame seeds and a cilantro sprig. Adapted from Martin Yan’s Quick and Easy (Chronicle Books) Copyright Yan Can Cook Group 2005