Indian Style Carrot Salad

READY IN: 10mins
Recipe by Mscrwth

An easy to make salad that goes well with almost everything! Recipe comes from Madhur Jaffrey's wonderful "Indian Cookery"

Top Review by UmmBinat

I really liked this version of carrot salad. I did all the ingredients to taste rather than measure. It was my first time using mustard seeds, oh I used regular ones I think, not black. I used sea salt, canola oil to be soy free, freshly squeezed lemon juice, & Sunmaid Thompson raisins per preference. Served with an Indian meal.

Ingredients Nutrition

Directions

  1. Soak the sultanas in water for 2-3 hours.
  2. Grate the carrots and put them in a bowl; mix in the salt.
  3. Heat the oil and when hot, put in the mustard seeds. (don't let the oil get too hot, or the mustard fumes will irritate your eyes and throat).
  4. When the mustard seeds begin to pop, pour the oil and seeds over the carrots.
  5. Add lemon juice and sultanas and toss.

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