Crunchy Veggie Mix
Crunchy veggie mix with bean sprouts and pickle.
- 345 grams Raw Cabbage
- 40 grams Edamame Beans
- Half Avocado, Black Skin
- Half Red Tomato, Raw (Medium)
- 1 and half Medium Carrot (or 1 large Carrot)
- 70 grams Raw Mung Bean Sprouts
- 40 grams Pickle (Dill)
Thinly slice the cabbage. Shred or grate the carrot. Preheat a frying pan over medium heat. Sauté the cabbage and carrots until cooked through.
Slice the tomato & pickle.
Cook the mung bean sprout lightly or leave raw, as preferred.
Cook the edamame in a frying pan until cooked through, season with salt and/or black pepper (optional).
Slice the avocado.
Arrange all ingredients in a bowl and add your preferred seasoning.