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Carrot Salad

Carrot Salad

Ingredients

(serves 6-8)

  • 60g split mung beans soaked in boiling water for several hours
  • 200g grated carrots
  • 80g grated coconut
  • 3 radishes grated
  • ¼ bunch Coriander chopped
  • ½ tsp mustard seeds
  • 1 sprig curry leaves
  • 2 dried chillies
  • Lemon juice to taste

Method

Heat a little oil in a pan and add the mustard seeds, add the chilli and curry leaves and allow to pop. Remove from the heat and allow to cool. Combine all ingredients together and season with lemon juice and salt.          


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