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    Home » Salad

    Indian Carrot Salad

    By Rachna Published: Jan 23, 2023 · Modified: May 3, 2024 10 Comments

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    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. 

    Grated carrot salad with roasted peanuts in a white bowl with a larger bowl of salad in the background.

    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. 

    Ingredients for the salad in different bowls: grated carrot, salt and pepper, chopped cilantro and chilli, olive oil, roasted peanut, lemon juice, curry leaves and mustard seeds.

    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.
    Grated carrot salad with roasted peanuts in a white bowl

    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.

    Grated carrot, chopped cilantro, chilli and roasted peanuts in a bowl.

    Mix them well.

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

    Grated carrots, cilantro, chilli, peanuts with salt, pepper and lemon juice.

    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.

    Tempering of mustard seeds and curry leaves in extra virgin olive oil.

    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.

    Indian carrot salad in a large bowl

    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

    1. Can I use pre-grated carrots?

    Yes, you can use pre-grated carrots, but fresh grated carrots will taste slightly better with a crunchier texture.

    2. Can I make this recipe in advance?

    Yes, you can. Ideally, give this recipe one hour to marinate so that the flavors can deepen.

    3. How long can I store this salad?

    This salad stays good for up to 3 days in the fridge.

    4. Can I use other herbs?

    Yes, you can use other herbs such as parsley or dill instead of cilantro.

    Grated carrot salad with roasted peanuts in a white bowl with a larger bowl of salad in the background.

    Here's the recipe card:

    📖 Recipe Card

    Indian carrot salad served in a white bowl

    Indian Carrot Salad

    Rachna Parmar
    This raw carrot salad is delicious and comes together in under 15 minutes. So tasty and healthy.
    5 from 41 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 1 minute min
    Marination time (optional) 1 hour hr
    Total Time 11 minutes mins
    Course Salad
    Cuisine Indian
    Servings 4
    Calories 116 kcal

    Ingredients
     

    • 3 cups carrot grated or julienned
    • 2 tbsp. cilantro chopped
    • 2 tbsp. peanuts roasted
    • ½ tsp. Himalayan pink salt
    • ½ tsp. Pepper
    • 1 green chilli finely chopped optional
    • 2 tsp. Lemon juice
    • 2 tsp. Extra virgin olive oil or peanut oil
    • ½ tsp. Mustard seeds
    • 1 sprig curry leaves

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    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.
    • 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 and roasted peanuts.
    • Mix them well.
    • Add chopped green chilli (optional), 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.
    • 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.

    Notes

    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.

    Nutrition

    Calories: 116kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 382mgPotassium: 436mgFiber: 4gSugar: 5gVitamin A: 17459IUVitamin C: 15mgCalcium: 52mgIron: 1mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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    If you liked the recipe, I request you to leave a star * rating. Thanks.

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    Reader Interactions

    Comments

    1. Gen says

      January 23, 2023 at 10:16 pm

      5 stars
      The peanuts and cilantro in this salad are my favorite part. It’s crunchy and refreshing but substantial. Just love this!

      Reply
      • Rachna says

        January 23, 2023 at 11:37 pm

        Thanks so much, Gen!

        Reply
    2. Glenda says

      January 24, 2023 at 5:57 am

      5 stars
      This carrot salad is a flavor powerhouse! We absolutely loved the kick of heat from the green chilis, cut by the citrus zing of the lime. And this was my first time tempering spices. What a difference it makes to the flavor. Thanks for that wonderful tip. I'll be serving this salad again. It was definitely a hit!

      Reply
      • Rachna says

        January 24, 2023 at 7:09 am

        Thanks Glenda. Glad you liked the salad. Yes, tempering adds another level of flavor to it.

        Reply
    3. Kris says

      January 25, 2023 at 1:08 am

      5 stars
      We so enjoyed the spices in this recipe..it was unlike any carrot salad we've had before. SO good! I will definitely be making it again. 🙂

      Reply
      • Rachna says

        January 25, 2023 at 10:51 am

        Thank you, Kris. Glad you liked the salad.

        Reply
    4. Jenn says

      January 25, 2023 at 1:27 am

      5 stars
      Loooved all the flavors in this, and the peanuts gave it such a nice crunch! Tasty dish!

      Reply
      • Rachna says

        January 25, 2023 at 10:52 am

        Thanks Jenn

        Reply
    5. Shilpa says

      January 25, 2023 at 6:11 am

      5 stars
      I love this carrot salad. So refreshing and delicious. The crunchy peanuts are the best part.

      Reply
      • Rachna says

        January 25, 2023 at 10:51 am

        Thanks Shilpa

        Reply
    5 from 41 votes (36 ratings without comment)

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