Prep 15 mins
Cook 0 mins
A refreshing, quick little Indian salad that is best as an accompanyment to some spicy food to cool you down.
- 1 cup carrot, scraped and shredded
- 3 tablespoons red bell peppers, finely chopped
- 3 tablespoons cashews or 3 tablespoons almonds, chopped and toasted
- 1⁄4 teaspoon salt
- 1 teaspoon vegetable oil
- 1⁄2 teaspoon black mustard seeds
- 1⁄2 tablespoon cilantro or 1⁄2 tablespoon parsley, minced
- If very moist, press shredded carrots dry before mixing the salad. Mix carrots, bell pepper, cashews and salt.
- In a small pan heat oil over medium heat until hot. Add mustard seeds and fry until they sputter and turn grey.
- Pour oil and seeds over salad, add herbs and toss to mix. Serve.
This was a quick and easy salad. It had all of the things in it that my 2yr old nephew likes: carrots, "apples" (red peppers), and NUTS! I used almonds which I chopped up, some small, some big and toasted in the toaster oven. It was a good salad to go along with rice, roti, and recipe#58584.
this made a quick and easy counterpoint to a very spicy entree. this is not highly seasoned, but that is what i wanted for an accompaniment to goan style shrimp. this and the raita both worked in different ways to help quench the fire! nice and crunchy too. i used a bit of black salt in addition to the regular salt, which gave the flavors a bit more complexity. i used toasted slivered almonds which i keep on hand, and with pre-shredded carrots from the store, this goes together in a flash!
Made a very quick and small serving of this with your rice with julienned potatoes and it complemented it so well. I had to use cashews and orange bell peppers and it was perfect!