#46 carrot and mung bean salad

from Plenty More

This was my first time cooking with mung beans. Who would know that these grow into the bean sprouts that are ubiquitous in Asian cuisine. There was a lot of flavors going on here, cumin, fennel and Caraway seed, lemon, garlic, chili, vinegar, cilantro and feta. It works surprisingly well. I can't say I dislike any of those seeds, but I don't tend to prefer when they are the predominant flavor. Here there was enough balance for me to enjoy it. I liked this salad, I think I would have LOVED the salad without them, to be honest.