Indian Carrot Salad
By Fanfan
Rate this recipe
3.1/5
(280 Votes)
Ingredients
- 3 carrots
- 2 small onions
- 1 tablespoon cilantro
- 1 teaspoon of mustard seeds
- 1.5 tablespoon grated coconut
- 1 pinch of salt
- juice of half a lemon
Details
Servings 2
Level of difficulty Easy
Preparation time 5mins
Cooking time 5mins
Cost Budget Friendly
Preparation
Step 1
Peel and grate the carrots. Chop the cilantro. Peel and slice the onions. Put in a bowl.
Step 2
Heat skillet over medium heat, add the seeds and toast until golden brown and fragrant. Add to bowl.
Step 3
Dry toast the coconut in the same way, to brown and until fragrant. Warning, it will happen fast! Add to bowl.
Step 4
Season with salt, drizzle with lemon and toss. Cool and serve.
Step 5
Serve with a rosé! Bon appetit!
You'll also love
-
Manchurian Gobi
4.4/5
(14 Votes)
-
Jalapeno Cilantro Salad Dressing
4.2/5
(11 Votes)
-
VEGETABLE SAMOSAS
2.8/5
(14 Votes)
-
Korma/ Qorma
2.7/5
(6 Votes)
-
Jeffs old fashion potato salad
2.7/5
(6 Votes)
-
Mom's Spinach Salad
2.7/5
(8 Votes)
-
Onion pakoda
2.7/5
(4 Votes)
-
Marinated Seared Tuna
3/5
(300 Votes)
Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
Review this recipe