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."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
photo by Jostlori photo by Jostlori
Ready In:
55mins
Ingredients:
9
Serves:
4
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ingredients

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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

  1. 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!
     
  2. Different from most of the Indian food we make, but we liked it. I used less salt for our tastes.
     
  3. 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!
     
  4. So good, a wonderful taste sensation. Crunchy, sweet and spicy. Thanks for posting, Mia! Made for WT8
     
  5. 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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Tweaks

  1. 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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