Instructions
- In a medium-sized stainless steel bowl, combine Mama Sita’s Coconut Nectar Vinegar and sliced onions. Let it stand for 5 minutes.
- Then, add the sugar, olive oil and season with salt and pepper. Stir well.
- Add the carrots and baguio beans. Toss to blend.
- Serve with chopped candied pili nuts.
Ingredients
English
Metric
Ingredient
2 tbsp
30 ml
Mama Sita’s Premium Coconut Nectar Vinegar
1 pc
30 g
Red onion, thinly sliced
½ tsp
About 2 g
Sugar
3 tbsp
45 ml
Olive oil
2 pcs
300 g
Carrots, fresh, shredded
8 pcs
40 g
Baguio beans, blanched and cut into thin diagonal slices
1 tbsp
14.3 g
Pili nuts, candied, chopped
A pinch
Black pepper, ground