Total Time
Prep 10 mins
Cook 45 mins

This recipe came from a collection of different Asian recipes of which I copied some several years ago. Cooking time includes cooling time of 35 minutes.

Ingredients Nutrition


  1. Shred carrots and place in a bowl, set aside.
  2. Heat oil in a wok or skillet on medium heat until hot, pour in mustard and cumin seeds. Cover wok or skillet because they splutter and might pop into your face!
  3. As soon as the spluttering stops and they become fragrant, remove wok or skillet from stove, add sugar, salt, chili pepper and tumeric, stir until you get a smooth paste.
  4. Cool about 5 minutes.
  5. Stir warm spice paste into carrots, add lime juice and mix well.
  6. Chill for about 30 minutes before serving, then mix well again and serve.
Most Helpful

Mmmmm, this is definitely a keeper! The flavor of the toasted seeds really shines through, and the lime gives it that extra "pop" of flavor. This was an excellent salad, served as a side with curry for ZWT8 - India. Very simple to make and very, very unusual. Thanks for posting, Mia!

Jostlori August 20, 2012

Different from most of the Indian food we make, but we liked it. I used less salt for our tastes.

Maito July 30, 2014

Great and easy salad to make and to taste! I used regular mustard seeds as black ones are difficult to find in Maine. Thanks, Mia!

mersaydees October 06, 2012