Shredded Carrot Salad (Gajjar Ka Salaad)

The Washington Post, October 19, 2005

• • Cuisine: Indian
• • Course: Salad, Side Dish
• • Features: Fast, Healthy, Meatless

Summary:

This salad traditionally is served as a side dish.

4 servings

Ingredients:

• • 2 cups carrots, peeled and shredded
• • 2 tablespoons roasted salted peanuts, chopped
• • 1 serrano chili pepper, seeded and minced
• • 2 tablespoons lemon juice
• • 1 tablespoon vegetable oil
• • 1/2 teaspoon black mustard seeds
• • Salt
• • Shredded unsweetened coconut , for garnish (optional)
• • Cilantro leaves, for garnish (optional)

Directions:

In a medium bowl, combine the carrots, peanuts, chili pepper and lemon juice. Mix well. Set aside.

In a small skillet, heat the oil. Add the mustard seeds. When the seeds begin to crackle, after about 1 minute, remove from heat and pour over the carrots. Add salt to taste and mix well. Garnish with coconut and cilantro, if desired. Serve immediately.

Recipe Source:

Adapted from "The Everything Indian Cookbook," by Monica Bhide (Adams Media Corp., 2004).

91 calories, 6g fat, 1g saturated fat, n/a cholesterol, 111mg sodium, 9g carbohydrates, 3g dietary fiber, n/a sugar, 2g protein.