Bean Sprout Pickle

Ingredients

• 1 medium carrot, peeled, julienned
• 1 Fresno chile, with seeds, julienned
• 8 oz. mung bean sprouts (about 2 cups)
• 2 tablespoons fresh lime juice
• ½ teaspoon fish sauce (such as nam pla or nuoc nam)
• ½ teaspoon sugar
• Kosher salt and freshly ground black pepper
• ¼ cup fresh basil or cilantro leaves, thinly sliced

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