This salad occurred to me on Shabbat. I made it twice, so of course there are two (or three) versions: One with finely shredded carrots, one with toasted sunflower seeds, and one without. None of the ingredients need to adhere to the given quantities. Experiment to perfection.
- 1 Cup (or so) sprouted mung beans
- 1 Cup (or so) finely shredded carrots (optional)
- 1/3 Cup (or so) toasted sunflower seeds (optional)
- Cayenne (or some other kind of spicy) pepper
- 1 Tbsp (or so) vinegar
- 1 Tbsp (or so) olive oil
- 1 Tbsp (or so) sugar