- 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 the salt and pepper. Stir well.
- Add the carrots and baguio beans. Toss to blend.
- Serve with chopped candied pili nuts.
Mama Sita’s Coconut Nectar Vinegar
Baguio Beans, blanched and cut into thin diagonal slices
Carrots, fresh, shredded
Onion, red, thinly sliced
about 2 g
Pili Nuts, candied, chopped
Black Pepper, ground