Carrot Salad

Carrots are rich in fibre and antioxidants – They can be eaten raw as in salads, boiled and cooked as in soups and various dishes including indian curry dishes.
This is a quick and simple carrot salad recipe, which can be followed for any raw salad vegetables!!

Ingredients to serve 6 people

1 Cup Finely Grated Orange Carrot
1 Cup Finely Grated Purple Carrot (optional to use different colours)
1-2 Green Chillies (Finely Sliced)
A pinch Asafoetida Powder
4 Tbs Lime or Lemon Juice
Few Finely Chopped Coriander Leaves
1/2 Tsp Salt

For Seasoning

1 Tsp Oil
1 Tsp Mustard Seeds

Preparation

Heat the teaspoon of oil and the mustard seeds
When the mustard seeds crackle, add the green chillies and pour into the carrot mix
Stir in the lime juice and salt and mix it thoroughly

Garnish it with the finely chopped coriander leaves.
You may use one colour or different colours of carrots or cucumbers, tomatoes, onions to make the salad look colourful tasty, appetisingand pleasing to the eye!!!!!

 

Comments

  1. Great for sides in lunch boxes too…

     

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