Marinated mung bean sprouts with chili

The Hungarian cuisine has a great tradition in marinated vegetables but the mung bean sprouts and the chili-ginger marinade in this recipe give a welcome international  twist to our marinated classics. It is a great accompaniment to roasts and cheeses.

Wheat free
Egg free
Milk free
Soy free
Corn free
Sugar free
15 Min.



Clean and then grate the carrots. Mix them with the bean sprouts.


In the meantime, boil the water with the salt, eritrit, ginger and the finely chopped chili. Add the vinegar, too.


When you have finished boiling the marinade juice, mix in the oil as well.


Place the vegetables in a jar or a box and pour on the juice.  Mature it in a fridge, covered. It will be ready for consumption in a couple of days.

11 Comment
portion unit: EUUSUK
3 ½ oz
mung bean sprouts
4 ¼ oz
1 coffee spoon
freshly ground ginger
1 small
2 tbs
10 ¼ fl oz
½ coffee spoon


Vegan Gluten-free Wheat free Egg free Milk free Soy free Corn free Sugar free

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