1 Cup uncooked Mung beans, cooked until soft, cooled off
1 carrot, shredded
1 handfull shredded Cabbage
1 quarter of a red Pepper, fine chopped
1 Tbsp. Chia Seeds
1 quarter Avocado
2 Tbsp. Olive Oil
1 Tbsp. Lime Juice
1 Tsp. Mustard
1 Tbsp. vegan Mayonnaise
Make the Dressing in a bowl – purre everything together to a creamy paste. Then add the shredded carrots, Cabbage and Pepper to the creamy sauce and mix well.
Serve on a layer Mung beans, spinkle Chia seeds on top.