- 1 medium carrot, peeled, julienned
- 1 Fresno chile, with seeds, julienned
- 8 ounces mung bean sprouts (about 2 cups)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sugar
- Kosher salt, freshly ground pepper
- 1/4 cup fresh basil or cilantro leaves, thinly sliced
- Toss carrot, chile, bean sprouts, lime juice, fish sauce, and sugar in a medium bowl and season with salt and pepper. Let sit 5 minutes. Top with basil just before serving.