Carrot-Bean Sprouts Salad

Carrot-Bean Sprouts Salad

11
RADHIKA GHATAGE 11

"A very simple and tasty south Indian salad."

Ingredients

12 m servings 72 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

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  1. In a large bowl, gently toss the carrots, bean sprouts, sugar, lemon juice, coconut, and cilantro.
  2. Heat the oil in a small saucepan over medium heat. Stir in the mustard seed, and cook until golden brown. Mix into the salad. Season with salt.

Reviews

11
  1. 12 Ratings

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Most helpful

I made this twice before rating it, because although I didn't love it the first time, I thought it had potential with some slight tweaks. I followed the recipe exactly the first time, and it was...

Most helpful critical

Notvery good

I made this twice before rating it, because although I didn't love it the first time, I thought it had potential with some slight tweaks. I followed the recipe exactly the first time, and it was...

Different and Delicious! I used splenda and olive oil (what I had on hand). Followed others and tripled the mustard seed amount as well as the coconut amount. Great flavor combonations. Felt...

Absolutely delicious. I am glad I am the first one to rate this recipe and this should certainly be tried. Thanks a lot!

Wanted to try this as I love bean sprouts. I did modify - adding 1 cup sprouts and 1 cup carrots and left out sugar. Also doubled mustard seed. Unfortunately I think I left too much of the...

Thought this was interesting and like having uses for extra bean sprouts. More coconut and mustard seed improves. Will try rice wine vinegar next time.

Notvery good

Easy recipe to follow! We grew our own bean sprouts and learned how to get into a fresh coconut to make this! The combination of ingredients has a fantastic taste! We'll be making this again!

I added a garnish of roasted coconut, plus I shredded, rather than grated, the carrots, to save time. I would say this recipe is not a keeper because the flavors just seemed to add up to not mu...

I thought this recipe was just okay.