Raw carrot mungo salad with mint and coriander
1. August 2013
Another recipe from the drawer that I prepared in January in Indonesia, but after coming back home, it seemed to me a little out of the "climate" bowl. And now it suits it perfectly. It is a combination of healthy ingredients and Thai flavors. You can improve the dressing by replacing the salt with a paste. And the main, protein-rich, vegetarian way you can make it by adding cooked quinoi, bulgur or buckwheat.
15 minut
-
2
porce
Postup
1.
Clean the carrots and cut them into fine slices using a scraper or grater. Put them in the middle serving bowl and mix with other salad ingredients. To salad the salad and relieve the intensity of the mungo sprouts, add half a head of Roman or other lettuce.
2.
Prepare dressing by mixing all ingredients and mix it with vegetables. Season with salt and pepper.
