Carrot Salad With Black Mustard Seeds

Total Time
15mins
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.

Ingredients Nutrition

Directions

  1. If very moist, press shredded carrots dry before mixing the salad. Mix carrots, bell pepper, cashews and salt.
  2. In a small pan heat oil over medium heat until hot. Add mustard seeds and fry until they sputter and turn grey.
  3. Pour oil and seeds over salad, add herbs and toss to mix. Serve.

Reviews

(4)
Most Helpful

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.

Dominique353 April 23, 2010

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!

graffeetee April 28, 2008

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!

RecipeTsarina October 02, 2005

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