Indian Spiced Carrot Salad

By • September 25, 2011 • 3 Comments

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Author Notes: During the holiday season, I begin to yearn for a vegetable sans cream or butter. This crunchy salad is so restorative and the whole spices give it plenty of zip. The flavor continues to improve after several hours in the fridge. student epicure

Serves 6-8

  • 6 large carrots, roughly grated
  • 3/4 cup greek yogurt
  • 1/2 cup unsweetened coconut, toasted
  • 2 tablespoons ghee (or oil or butter)
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • 1/8-1/4 teaspoons chili powder or cayenne pepper
  • salt, to taste
  1. Combine carrots, yogurt, and coconut in a large serving bowl.
  2. Meanwhile, heat ghee or oil in a small sauce pan. When very hot, but not smoking, add mustard seeds and cumin seeds. Let fry until the mustard seeds start to pop, then immediately remove and pour over the carrots. Sprinkle on the coriander and chili powder and toss. Season with salt. Serve right away or chill for several hours to improve flavor.
Jump to Comments (3)

Tags: carrot, Indian spices

Comments (3) Questions (0)

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Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I get the same yearning. I can practically taste the crisp textures and bright flavors right off the "page".

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

In fact, it sounds so good I've just put it on the menu for this week.

Dsc_0034

over 3 years ago student epicure

delight! let me know how it goes!!