Spiced Carrot Mung Bean Salad

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian



  • 1 cup mung beans, soaked overnight
  • 1.5 cups carrots, shredded and chopped
  • 3/4 cup thawed frozen coconut slices, cut into small pieces
  • 2 cups black rice, cooked
  • 1/2 cup raw cashews, split
  • 1/2 cup dried cranberries
  • salt and pepper to taste
  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 12 fresh curry leaves
  • 1 serrano chili, chopped
  • 1 tablespoon apple cider vinegar


  1. Bring water to a boil.  Add mung beans and cook for 15-20 minutes or until tender.  Set aside.
  2. Combine mung beans, carrots, coconut, black rice, cashews, cranberries, salt, and pepper.
  3. Heat oil.  Add spices and chili.  Allow to splutter.  Add vinegar off heat.  Add one tablespoon cold water.  Blend into smooth mixture.  Mix into rest of ingredients.   Enjoy!
This entry was posted on Tuesday, May 14th, 2013 at 6:06 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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