Carrot-Bean Sprouts Salad Recipe - Allrecipes.com
Carrot-Bean Sprouts Salad Recipe
  • READY IN 12 mins

Carrot-Bean Sprouts Salad

Recipe by  

"A very simple and tasty south Indian salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 mins
  • READY IN

    12 mins

Directions

  1. In a large bowl, gently toss the carrots, bean sprouts, sugar, lemon juice, coconut, and cilantro.
  2. Heat the oil in a small saucepan over medium heat. Stir in the mustard seed, and cook until golden brown. Mix into the salad. Season with salt.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2006

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.

 
Most Helpful Critical Review
Mar 18, 2011

Notvery good

 

11 Ratings

Jul 06, 2010

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!

 
Mar 03, 2006

Absolutely delicious. I am glad I am the first one to rate this recipe and this should certainly be tried. Thanks a lot!

 
Nov 06, 2011

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

 
Mar 04, 2008

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.

 
Jun 08, 2009

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!

 
Jul 05, 2006

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."

 

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Nutrition

  • Calories
  • 72 kcal
  • 4%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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