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Sizzled Sprout and Carrot Slaw

BY ELIZABETH BORELLI

Sautéed fresh mung sprouts, scallions and fresh raw carrots combine to form a  sweet and savory Sprout and Carrot Slaw the likes of which you’ve never seen.  This simple recipe comes together in ten minutes or less, but you may want to let it marinate for an hour after you make it to really let the flavors meld.

Ingredients

  • 2 cups sprouted Mung beans
  • ½ cup chopped scallions
  • 1 tablespoon coconut oil
  • 1 tablespoon white miso paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon Braggs or 1 teaspoon salt
  • 3-4 carrots, shredded (about 2 cups)

Heat the coconut oil in a medium-sized sauté pan over medium-high heat.  Add Mung beans, green onions, garlic and Bragg’s or salt.  Sauté on medium heat for 5-8 minutes until beans begin to soften, than add remaining ingredients and cook, covered for 5 minutes longer, lowering heat to medium. Combine all of the ingredients in a large mixing bowl.  Serve warm or cold.

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