Ingredients

• 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

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Instructions

1. 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.