Curried Carrot Sprout Salad

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Ingredients

6 large carrots, topped and shredded
1 C. fresh *bean sprouts
1/4 C. dried currants
1/4 C. raw sunflower seeds
1/4 C. chopped walnuts
1/2 C. mayonnaise
1 t. curry powder
salt to taste

Instructions

Mix all ingredients together
Let sit in fridge for at least two hours to chill and for flavor to settle

Notes

Homemade Bean Sprouts

1/2 C. assorted dried beans (I like adzuki, mung, lentil and black beans)
Sort through beans and rinse
Put in a metal pot, cover with water and set in the oven overnight (oven is off)
In the morning drain and rinse the beans well
Return to the oven
Repeat until beans have 1/2″ long tails

1. Rinse and eat

2. May be stored in the fridge but make sure they are fully dry before you do that to avoid spoilage

Note: when making your sprouts it is helpful to put a note stating “sprouts” on the oven door so that people don't preheat the oven without looking and accidentally cook your sprouts. Just saying…