Carrot-Bean Sprouts Salad11 Reviews
- Prep: 10 min
- Cook: 2 min
- Ready In: 12 min
“A very simple and tasty south Indian salad.” - by RADHIKA GHATAGE
Original recipe yields 4 servings
- In a large bowl, gently toss the carrots, bean sprouts, sugar, lemon juice, coconut, and cilantro.
- 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.
Amount Per Serving (4 total)
- 72 cal
- 4.4 g
- 8.3 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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 just ..." See moretoo sweet for my taste. The second time, I reduced the carrots to 1.5 cups, increased the bean sprouts to 1 cup, left out the sweetener, doubled the coconut, added more cilantro, and increased the mustard seed to 1 tb. It was much more flavorful and less carroty-sweet. Next time, I'll add just a little bit more mustard seed--it's the one ingredient that really gives this recipe its unique flavor and shouldn't be left out. I'll definitely keep this one with the mods. It's a beautiful salad, too."
"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 like ..." See moreit was great right after making it, but after a few hours it lost it's jazz and then the next day was just a sweet mess. Used the pre-jullienne carrots in the bag and fresh bean sprouts from the farmers market. Great!"
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