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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

7a. Indian Style Carrot Salad Recipe

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This recipe for 7a. Indian Style Carrot Salad is from Lisa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 carrots, shredded plus1 tsp salt
1 T. raw unsalted peanuts
1 T. olive oil
½ tsp. cumin seeds
½ tsp. black mustard seeds
1 tsp. sesame seeds
pinch of ground coriander
¼ tsp. cayenne pepper
1 tsp. lemon or lime juice
2 T. chopped fresh coriander
Directions:
Directions:
• Place the carrots in a bowl and stir in the salt.
• Roast the peanuts in the frying pan, stirring constantly until they have turned a darker colour and are giving off a rich aroma. Allow the peanuts to cool and grind them coarsely or crush with a pestle and mortar.
• Heat the oil in a small pan and roast all the seeds until they ‘pop’. Add the ground coriander and cayenne pepper to the seeds and cook for 1 minute, stirring constantly.
• Stir the mixture into the carrots, along with the peanuts, lemon or lime juice and chopped coriander.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This salad was one of my favourites at the Vipassana Retreat in Barrie. You can add grated broccoli and cauliflower to the carrots for this recipe

 

 

 

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