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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.

Serves 2

for the salad:

1 cup sprouted mung beans, cooked according to package directions and cooled

4 medium carrots, grated (about 3 cups)

3 Persian cucumbers, sliced thinly into half-moons

4 scallions, thinly sliced

¼ grated fresh coconut

½ jalapeño, minced, with seeds and ribs removed

1 clove garlic, grated

zest of 1 lime

juice of 2 limes

for the dressing:

1 tablespoon grape-seed oil

½ teaspoon chili flakes

1 teaspoon brown mustard seeds

to finish:
1 cup roughly chopped cilantro

flaky sea salt to taste

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.