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Carrot Salad with Sprouted Mung Beans


Full of texture and flavor, this salad is hearty and hydrating, cooling and a little hot all at once.

1. Combine the salad ingredients in a large bowl.

2. In a small saucepan, heat the grape-seed oil over medium heat. Once hot, add the mustard seeds and turn off the burner. The seeds may sizzle and spit.

3. Add the chili flakes, then pour the warm oil-and-spice mixture over the salad and toss well to combine.

4. Finish with chopped cilantro and flaky sea salt.