Mung Bean and Shredded Vegetable Salad

Ingredients

• 1 cup dried mung beans from Bean Market, rinsed and picked over for debris
• 3 cups water
• Pinch of salt
• ½ teaspoon whole cumin seed
• ½ teaspoon whole coriander seed
• 1 large clove garlic, minced
• 1 Tablespoon mustard, Dijon or brown
• ¼ teaspoon chili flakes
• ¼ cup cider vinegar
• 1 Tablespoon maple syrup or honey
• ½ cup sunflower, or olive oil
• ½ teaspoon coarse salt
• Cooked mung beans (approximately 3 cups)
• 1 cup carrot, shredded on a mandolin or grater
• 1 cup sliced or shredded radish (daikon, watermelon or cherriette)
• 1 small red onion, thinly sliced
• 1 cup turnip or rutabaga, shredded on a mandolin or grater
• 3 cups mixed greens
• ½ cup crumbled feta (optional)