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.