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Categories:
beans greenhouse cucumber baby carrots scallions coconut tender coconut green chilli cilantro lime salt
Viewed: 15 - Published at: 3 years agoIngredients
- 2/3 cup rehydrated whole mung beans
- 1/2 cup finely diced greenhouse cucumber
- 1/2 cup baby carrots, finely diced
- 1/4 cup scallions thinly sliced (whites only)
- 1 tablespoon fresh grated coconut (OR)
- 2 tablespoons diced tender coconut
- 1 small green chilli deseeded & minced
- 1--2 tablespoons finely chopped cilantro
- Juice of 1 lime
- Salt to taste
Method
- The easiest way to obtain diced tender coconut: strain a large can of coconut water (goya or other brands) & use the little coconut pieces. Rinse these & pat dry before adding to the salad to remove the residual sweetness.
- Rinse & soak whole mung beans in warm water till they Rehydrate (~ 2 hrs). Drain the water & transfer the plump beans onto a moist paper towel. Cover completely & leave overnight to sprout. The green skin will have split exposing the tiny white shoots. Pick out any 'dead' beans that are hard & discard.
- In a bowl, combine the diced greenhouse cucumber, carrots, white scallions, coconut, cilantro & green chili. toss to combine the individual ingredients.
- Add the mung beans to the salad (making sure that any excess water has been thoroughly drained out!). Add the lime juice, sampling in between to determine your personal preference.
- At this point you may chill the salad if preparing in advance. Adding salt before hand tends to leach the water out of the vegetables, making the salad soggy.
- Add the required amount of salt prior to serving, mix well & serve.
