Shredded Carrot Salad With Mustard Seeds
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
60
Spice
60
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1360 g
Carrot (about 4 large)1.5 fresh
Green Chilies (hot)1 tbsp
Vegetable Oil1.5 tsps
Brown Mustard Seed1.5 tbsps
Lemon Juice (fresh, to taste)Directions:
1
Using a manual slicer or a food processor fitted with shredding disk, finely shred carrots
2
Mince chilies
3
In a heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds, chilies, asafetida, and curry leaves, stirring constantly, until mustard seeds begin to pop
4
Stir in carrots until coated well and transfer to a bowl
5
Toss salad with lemon juice and salt to taste
6
Salad may be made 1 day ahead and chilled
7
Covered
8
Before serving, add additional lemon juice to taste
9
Serve salad warm or at room temperature