Gujarat Carrot Salad
"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."
photo by mersaydees
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb carrot, roughly shredded
- 1 tablespoon peanut oil
- 1⁄2 tablespoon black mustard seeds
- 1⁄2 tablespoon cumin seed
- 1 green chili pepper, chopped
- 1 teaspoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon turmeric
- 2 tablespoons lime juice
directions
- Shred carrots and place in a bowl, set aside.
- 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!
- 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.
- Cool about 5 minutes.
- Stir warm spice paste into carrots, add lime juice and mix well.
- Chill for about 30 minutes before serving, then mix well again and serve.
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Reviews
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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! -
Different from most of the Indian food we make, but we liked it. I used less salt for our tastes. -
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! -
So good, a wonderful taste sensation. Crunchy, sweet and spicy. Thanks for posting, Mia! Made for WT8 -
I'm trying to eat raw foods right now, so I did this a little differently. I used agave nectar instead of brown sugar. I put all the non-carrot/non-lime juice things into the oil and let them marinate all day long. And then, I followed directions. This was really good! Thanks!
Tweaks
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I'm trying to eat raw foods right now, so I did this a little differently. I used agave nectar instead of brown sugar. I put all the non-carrot/non-lime juice things into the oil and let them marinate all day long. And then, I followed directions. This was really good! Thanks!
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