Recipe by Surfsider
Makes a great side dish in an Indian curry meal. And any leftovers (a rare occurrence!) can be blended to make a dip for another day.
Top Review by Shalabhanjika
I loved this recipe. I brought it to a cookout and really enjoyed the flavors. I had alot to do for this event, so I grated the carrots two nights before, then the night before I made the recipe except for adding the yogurt. The morning of I added the yogurt and it came out beautifully! Update: made this again, about a year later b/c I remembered how good it was. Cooked the onions a bit more, but they were still a bit crunchy. Omitted the coconut since after I started I found I didn't have it. I love this salad!
- 4 medium carrots, grated
- 1 small red onions or 1 small yellow onion
- 1⁄2 fresh red chile
- 1⁄2 teaspoon salt
- 1⁄3 cup desiccated coconut
- 3 tablespoons brown mustard seeds
- 1 tablespoon vegetable oil
- 1⁄2 cup yoghurt