- 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.