Indian Carrot Salad

This raw carrot salad is delicious and comes together in under 15 minutes. So tasty and healthy.

Course Salad

Cuisine Indian

Keyword Indian carrot salad, raw carrot salad

recipe salads

Prep Time 10

Cook Time 1

Marination time (optional) 1

Total Time 11

Servings

Calories 116kcal

Author Rachna Parmar

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

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