- 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.
Mama Sita’s Coconut Nectar Vinegar
Red onion, thinly sliced
About 2 g
Carrots, fresh, shredded
Baguio beans, blanched and cut into thin diagonal slices
Pili nuts, candied, chopped
Black pepper, ground