EASY CARROT SALAD (INDIAN-STYLE)
An easy cold carrot salad, ready in minutes
Provided by hemal shah
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Toss carrots, chopped cilantro, and crushed peanuts together in a large bowl.
- Stir lemon juice, sugar, and salt into carrot mixture.
- Set aside long enough to allow the sugar to dissolve, about 10 minutes.
- Garnish with cilantro to serve.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 7.2 g, Fat 1.2 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 348.9 mg, Sugar 3.9 g
INDIAN BEAN, BROCCOLI & CARROT SALAD
Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
- Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
- Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.
Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
INDIAN CARROT SALAD
Steps:
- This is a beautiful fresh Indian-style salad with a zingy crispness that goes wonderfully with spicy lamb. The dressed carrots can be served on their own with some added apple or celery for extra sweetness and crunch.
- Heat a large frying pan and fry your ground lamb until all the fat comes out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is lovely and crispy. Shave the carrots into long thin strips with a peeler or a mandoline slicer and set them aside.
- Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds - they will start to smell nutty and gorgeous. You're not trying to cook the seeds here, you're just waking their flavors up a bit. Put them into a pestle and mortar and grind them up. Put the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate.
- Slice your peeled shallots or onion wafer thin. As with all salads that contain onion, you don't want to be coming across great big chunks! If you don't feel confident about your knife skills, use the coarse side of a box grater instead. This will almost mush your onions to a puree, but at least you won't come across any big bits.
- To make your dressing, put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin and a pinch of salt. Whisk everything together with about 5 tablespoons of extra- virgin olive oil. Pour the dressing over the carrots, add the cilantro and mint leaves, and mix it all together using your fingers. It's important that you have a little taste to check whether the dressing needs more lemon juice, oil or seasoning.
- Divide the crispy lamb between 4 plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Served with naan bread, some yogurt and lemon halves, this makes a great snack!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
INDIAN STYLE CARROT SALAD
An easy to make salad that goes well with almost everything! Recipe comes from Madhur Jaffrey's wonderful "Indian Cookery"
Provided by Mscrwth
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak the sultanas in water for 2-3 hours.
- Grate the carrots and put them in a bowl; mix in the salt.
- Heat the oil and when hot, put in the mustard seeds. (don't let the oil get too hot, or the mustard fumes will irritate your eyes and throat).
- When the mustard seeds begin to pop, pour the oil and seeds over the carrots.
- Add lemon juice and sultanas and toss.
Nutrition Facts : Calories 119.2, Fat 7.6, SaturatedFat 0.9, Sodium 204.9, Carbohydrate 12.9, Fiber 2.8, Sugar 7.3, Protein 1.4
INDIAN CARROT SALAD - JAMIE OLIVER
Make and share this Indian Carrot Salad - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Lamb/Sheep
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Shred carrots very thinly using a speed peeler.
- Brown lamb in a hot non-stick skillet until quite crispy. Drain off most of the fat. Add garam masala and salt and toss well.
- Combine shallots, lemon juice, ginger, salt in a large bowl. Toast cumin seeds in a hot, dry skillet. Grind with a mortar and pestle or spice grinder. Add to dressing. Add olive oil and pour dressing over carrots. Add coriander and mint and toss well. Serve on top of hot lamb and sprinkle with sesame seeds.
Nutrition Facts : Calories 725.7, Fat 48.9, SaturatedFat 14.7, Cholesterol 82.8, Sodium 387.4, Carbohydrate 51.6, Fiber 13.2, Sugar 21.2, Protein 24.3
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