Indian-Style Raw Carrot Salad
This 5-minute Indian carrot salad combines raw carrots, coconut, herbs, roasted cashews and warm spices. A crunchy Asian-inspired side dish perfect for two.
Servings: 2 people
Ingredients
- 1 tablespoon neutral oil such as grapeseed or canola
- 1 green finger chile or serrano chile halved lengthwise
- 2 teaspoons cumin seeds
- 2 teaspoons white sesame seeds
- 1 teaspoon black mustard seeds
- ¼ cup cashews chopped (optional)
- 2 large carrots peeled and roughly grated
- 2 tablespoons shredded coconut
- Handful of cilantro leaves and tender stems chopped
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- Juice of ½ lemon
Instructions
- Heat the oil in a small skillet over medium heat. Add the chile, cumin seeds, sesame seeds, and mustard seeds. Cook for about 1 minute, stirring frequently, until fragrant and the seeds begin to pop.
- Remove chili and transfer the spice mixture to a large bowl. Add the grated carrots, coconut, cilantro, salt, and sugar. Toss until well combined.
- Just before serving, add the cashews if using. Squeeze the lemon juice over the salad and toss again.
- Serve immediately for maximum crunch.
Notes
Looking for a different take on this raw carrot salad? Visit the Variations section above for my favorite twists, including Carrot and Pineapple Salad, Carrot Broccoli Salad, and Beet and Carrot Salad. This versatile Indian carrot salad can easily be customized with your favorite fruits, vegetables, nuts, and herbs.