Carrot-Bean Sprouts Salad
2 cups grated carrots
1/2 cup bean sprouts
1 teaspoon white sugar
1 tablespoon lemon juice
1 tablespoon grated fresh coconut
1 tablespoon finely chopped cilantro
1 tablespoon sunflower seed oil
1 teaspoon mustard seed
salt to taste
In a large bowl, gently toss the carrots, bean sprouts, sugar, lemon juice, coconut, and cilantro.
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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