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Tossed Carrot and Sprouts


  • 6 cups grated carrots

  • 1-1/2 cups bean sprouts

  • 1 tablespoon white sugar

  • 3 tablespoons lemon juice

  • 3 tablespoons grated fresh coconut

  • 3 tablespoons finely chopped cilantro

  • 3 tablespoons extra virgin coconut oil

  • 1 tablespoon mustard seed

  • salt to taste

Total Time: 12 min Prep: 10 min Cook: 2 min
Yield: 12 Level: easy


  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.