Carrot Salad With Black Mustard Seeds
photo by graffeetee
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
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!
This was a very quick and eye pleasing side dish. I served this with a mild vegetable curry. As I read the recipe, I felt it would be too bland for my taste so with the mustard seeds, I added cumin seeds and hot pepper flakes. Did not have any parsley, so that was left out. When serving, added mango chutney for added kick. With the additions, this turned out to be a very enjoyable dish!
RECIPE SUBMITTED BY
Hi, I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine. I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).