Tangy Carrot Slaw

Submitted by Karen in CT

"from www.npr.org: "A traditional South Indian recipe, red or orange beets can be substituted for carrots for a variation of this slaw. This salad packs a punch with its tartness from the sharp lime and the heat from the jalapenos. This is a colorful, pretty slaw. A cup of grated mango can be substituted for the lime." asafetida powder (also known as hing) is available at any Indian grocer"

 

• Ready In: 17mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 tablespoons light olive oil or 2 tablespoons sunflower oil
• 1⁄4 teaspoon black mustard seeds
• 1⁄2 teaspoon cumin seed
• 1⁄4 teaspoon asafoetida powder
• 1⁄2 medium jalapeno, seeded and finely chopped
• 2 cups carrots, grated
• 1⁄4 cup cilantro, finely chopped
• 1 lime, juice of half
• salt

directions

1. Heat the oil in a saucepan.
2. Add the mustard and cumin seeds and cover with a splatter shield. When the seeds start popping, add the asafetida powder; when the powder starts to sizzle and froth, turn off the heat. This will all be done in less than 2 minutes.
3. Add the chopped jalapeno and let it sit for a minute to flavor the hot oil.
4. Transfer to a bowl and combine with the grated carrots, chopped cilantro, lime juice and salt; toss well.
5. Serve cold or at room temperature.