Recipe by RADHIKA GHATAGE
"A very simple and tasty south Indian salad."
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grated fresh coconut
finely chopped cilantro
sunflower seed oil
salt to taste
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 too 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 it 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!
Absolutely delicious. I am glad I am the first one to rate this recipe and this should certainly be tried. Thanks a lot!
Wanted to try this as I love bean sprouts. I did modify - adding 1 cup sprouts and 1 cup carrots and left out sugar. Also doubled mustard seed. Unfortunately I think I left too much of the sweet out so I will add a little sugar and let marinade more. But my husband loved the spice of the mustard seed. A little bite
Thought this was interesting and like having uses for extra bean sprouts. More coconut and mustard seed improves. Will try rice wine vinegar next time.
Easy recipe to follow! We grew our own bean sprouts and learned how to get into a fresh coconut to make this! The combination of ingredients has a fantastic taste! We'll be making this again!
I added a garnish of roasted coconut, plus I shredded, rather than grated, the carrots, to save time. I would say this recipe is not a keeper because the flavors just seemed to add up to not much and it was lacking in a certain "oomph."
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot-Bean Sprouts Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 39
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