Indian Carrot Salad

This Indian carrot salad is a quick and easy salad that is very nutritious. It is done in under 15 minutes. It is a perfect vegetable side that also doubles up as a tasty snack.

Carrots are a delightful vegetable. I really love making roasted carrots in air fryer. Gajar ka halwa is an Indian sweet that is much loved.

In winter, we also make this prebiotic carrot drink called gajar ki kanji. It is healthy and so tasty too. 

Not to mention how I regularly eat carrot in salad.

But this Indian carrot salad is my go-to recipe when I have loads of fresh carrots that I need to finish up. 

I grate the carrots. You can finely julienne them as well. Pair them with a few ingredients, and you have a quick salad.

You may also like: healthy black chickpea salad, tomato and cucumber salad, vegan lentil salad, cucumber radish salad.

These pickled beets, black eyed pea salad and raw carrot salad are nice too.

Ingredients

Carrots: I have used 3 cups grated carrots or 4 medium carrots in this recipe. Like I said, when I have a large batch of carrots at home, I go for this recipe.

Cilantro: cilantro leaves provide a delicious freshness to this salad. If you don’t have some, go for parsley.

Peanuts: I use either home roasted raw peanuts or salted roasted peanuts. If home roasted, I remove the skin after roasting.

Himalayan Pink salt: I feel that it really elevates the taste of this salad.

Extra virgin olive oil: For a dash of goodness and nutty taste. When I use it, it is used in the tempering for the salad. You can also use peanut oil.

Lemon juice: I use this for a nice tart taste to the salad.

Chopped green chillies: One finely chopped green chilli gives this salad nice heat. Skip if you don’t like spicy.

Pepper: A bit of pepper enhances the taste of this simple salad.

Curry leaves and mustard seeds: These are used for tempering the salad. 

Variations

This is a vegan and gluten free salad. It is also low calorie and super healthy.

For healthy fats, we temper this salad with extra virgin olive oil, mustard seeds and curry leaves. It will enhance the taste and increase its nutrition.

Feel free to use any spices you have. Even salt and pepper are good here.

You may use roasted cashew or walnuts in place of peanuts. Some people also like to use raisins to enhance the natural sweetness of carrots.

Serving suggestions

1. As a side dish: I love serving this salad with yellow dal and boiled rice. It also pairs well with protein mains like teriyaki tofu or chicken breast.

2. In rice bowls: Pair this salad with steamed rice, yogurt raita and chickpea curry.

3. In wraps/sandwiches: Add it to a wrap with protein like tofu, chicken and a nice dip.

4. As an appetizer: Serve this salad with nachos or pita chips and a dip.

Tips

1. You can use red or orange carrot. Just ensure that they are fresh.
2. Peel and grate the carrots. Only if these are really fresh and organic can you leave the peel on the carrots before grating.
3. You can use other raw veggies like grated radish/parsnip to this salad. Finely chopped peppers can also be used.
4. Adding the tempering enhances the taste of the salad. But you can just add extra virgin olive oil minus mustard seeds and curry leaves in case you don’t wish to temper the salad.
5. This salad can be stored for upto 3 days in the fridge. I don’t suggest freezing the salad.
6. Roasted cashews, walnuts, almonds or pine nuts can be used in place of peanuts. Also toasted sunflower seeds, sesame seeds or chia seeds can be added to the salad just before serving.

Instructions

Wash, dry, peel and grate carrots. You can also julienne them. Some people prefer to leave the peel on. 

If you are using organic carrots, you can wash them really well and leave the peel on.

Chop 2 tbsp. cilantro leaves and keep aside.

If you have roasted salted peanuts at hand, then you can use those. Remember to reduce the salt used in the carrots then.

Also skin the peanuts after roasting.

In case you don’t have roasted peanuts, you can air fry peanuts or dry roast them on skillet. Keep aside.

Take a large bowl. Mix together grated carrot, chopped cilantro, chilli (optional) and roasted peanuts.

Mix them well.

Add salt and pepper. Mix again. Now add lemon juice and mix.

Heat 2 tsp. extra virgin olive oil in a pan. Add mustard seeds and allow them to sputter. Now add curry leaves and turn off gas.

Pour this tempering on top of the salad and mix well. Your Indian carrot salad is ready.

If you keep it for an hour in the fridge and then serve, the flavors taste better.

This simple raw carrot salad is very flavourful and comes together in no time.

In case, you don’t want to temper, you can just add extra virgin olive oil to the salad. Skip curry leaves and mustard seeds.

You may also try this delicious beet and apple salad. It is fresh and easy to make.

FAQs

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