Carrot Salad with Fennel

Maybe your new favorite bean dish:

Bring some water to a boil. Place the soybean sprouts in a colander and hang them in over the simmering water. Place pan lid on top and steam the sprouts for about 3 minutes. Cool.

Grate the carrots and place in a large enough bowl with the sprouts.

Mix juice of one lemon, blanc-battu and sugar and season with salt. Mix with carrots and soybean sprouts and steep for fifteen min with the lid closed.

Cut fennel into fine slices. Fold 2/3 of them into the carrot salad and serve. Garnish with the remaining fennel.

Goes well with whole rice, millet, whole wheat pasta, tofu or lentils with curry sauce.

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