INGREDIENTS 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
INGREDIENTS- DRESSING
1 tablespoon grape-seed oil
½ teaspoon chili flakes
1 teaspoon brown mustard seeds
1 cup roughly chopped cilantro
INSTRUCTIONS
Combine the salad ingredients in a large bowl. 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. Add the chili flakes, then pour the warm oil-and-spice mixture over the salad and toss well to combine. Finish with chopped cilantro.
