2 cups bean sprouts 1 cup diced green apple 1/2 cup fresh pomegranate kernels 1 cup diced cabbage 6-8 basil leaves 6-8 mint leaves 3tbsp crushed peanut brittle (chikki) 1/2tsp Kimchi paste or seasoned chilly paste
1/2tsp minced red chilly 1/2tsp minced fresh ginger 1tsp honey 2tsp juice of lemon 1tsp toasted sesame seeds 1/2tsp sesame oil Salt and pepper to taste
Combine the kimchi paste and cabbage in a small bowl and let it sit for 15 minutes.
In a separate bowl, whisk together all the ingredients of the dressing well. Taste, and keep aside.
Toss the bean sprouts, apple dices and basil leaves in the dressing and place them in a mound on the desired plate.
Add the sprouts and apples and sprinkle the pomegranate seeds and crushed chikki so it’s evenly spread over the salad and garnish.