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
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Ingredients
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6
large carrots, roughly grated
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3/4 cup
greek yogurt
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1/2 cup
unsweetened coconut, toasted
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2 tablespoons
ghee (or oil or butter)
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1 teaspoon
black mustard seeds
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1 teaspoon
cumin seeds
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1/2 teaspoon
ground coriander
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1/8-1/4 teaspoons
chili powder or cayenne pepper
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salt, to taste
Directions
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Combine carrots, yogurt, and coconut in a large serving bowl.
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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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