Fry

Indian Spiced Carrot Salad

September 25, 2011
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
Ingredients
  • 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
In This Recipe
Directions
  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.

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Review
student epicure

Recipe by: student epicure

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