CARROT AND CASHEW SALAD

Carrot and Cashew Salad image

Number Of Ingredients 12

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3/4 to 1 pounds carrots, peeled and grated
1/4 cup grated fresh or frozen coconut, or 2 tablespoons shredded unsweetened dried coconut
15 to 20 raw cashew nuts, coarsely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon salt, or to taste
1 to 2 tablespoon fresh lemon juice
1 teaspoon peanut oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 tablespoon finely chopped fresh curry leaves
1/8 teaspoon ground asafoetida
2 fresh green chili peppers, such as serrano, halved lengthwise

Steps:

1. In a large serving bowl, mix the carrots, coconut, cashews, cilantro, slat, and lemon juice. 2. In a small saucepan, heat the oil over medium heat and add the mustard and cumin seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. 3. Add the curry leaves, asafoetida, and green chili peppers and cook, stirring, 1 minute. Transfer to the carrots, stirring, 1 minute. Transfer to the carrots, stirring gently to mix. Serve at room temperature or refrigerate at least 2 hours to serve chilled.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves