Best Carrot Salad With Black Mustard Seeds Recipes
GAJJARA KOSAMBARI (CARROT SALAD)
There are countless variations of this style of salad from Karnataka, but my favorite is a simple version made with crunchy raw carrots, dressed with a little tempered fat, coconut, citrus and chopped herbs. If fresh coconut isn't available, keep a bag of frozen grated coconut in the freezer. It's easy to find at most Indian grocery stores and, when you have it on hand, you can bring this salad together in less than five minutes.
Provided by Tejal Rao
Categories snack, salads and dressings, vegetables, appetizer, side dish
Time 5m
Yield 2 cups
Number Of Ingredients 12
Steps:
- In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.
- Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.
MUSTARD SEED AND CURRY LEAF CARROT SALAD
Tempered spices (aka chhonk, or tadka) + lime + salt + grated raw vegetables = a quartet of freshness, texture, and balanced flavor -- it will become your new go-to technique for salads. The key is choosing a vegetable that doesn't get super wilty and spices that will add texture but not overwhelm. Here's my favorite version, which uses carrots (their natural sweetness goes well with bitter, earthy spices), and the South Indian spice combo of mustard seeds and curry leaves. Try this with other vegetables -- cucumbers, beets, and radishes would all work great -- or test out another combination of spices, like cumin seeds, red chile powder, and dried red chiles. The mix-and-match possibilities are endless.
Provided by Priya Krishna
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small pan over medium-low heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Combine the carrots and the oil mixture in a bowl, add the lime juice and salt, and mix well. Taste and adjust the lime juice and salt, if needed.
SESAME, SUNFLOWER AND CARROT SALAD
This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.
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