Indian Style Chilled Carrot Salad Recipes

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EASY CARROT SALAD (INDIAN-STYLE)



Easy Carrot Salad (Indian-Style) image

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

2 cups grated carrots
½ cup chopped cilantro
1 tablespoon crushed peanuts
2 teaspoons lemon juice
1 teaspoon white sugar
½ teaspoon salt
2 sprigs cilantro, for garnish

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

GAJJARA KOSAMBARI (CARROT SALAD)



Gajjara Kosambari (Carrot Salad) image

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

1 tablespoon neutral oil, such as grapeseed or canola
1 green finger chile (or serrano chile), halved lengthwise
1/2 teaspoon cumin seeds
1/2 teaspoon white sesame seeds
1/4 teaspoon black mustard seeds
1/4 cup moong dal (split green gram), soaked for 1 hour, rinsed and drained (optional)
3 large carrots, peeled and roughly grated
2 tablespoons fresh or frozen grated coconut
Handful of cilantro leaves and tender stems, chopped
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 lemon, for squeezing

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.

INDIAN CARROT SALAD



Indian Carrot Salad image

Provided by Jamie Oliver

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 1/4 pounds good-quality coarsely ground lamb
2 teaspoons garam masala
Sea salt
1 pound carrots (mixed colors if possible), peeled
1 tablespoon sesame seeds
A small bunch fresh cilantro, leaves picked
A small bunch fresh mint, leaves picked
1 teaspoon cumin seeds
3 shallots or 1 small red onion, peeled
1 lemon, zested and juiced
1 heaped teaspoon freshly grated ginger
Extra-virgin olive oil
Naan bread
Yogurt
Lemon halves

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"

CHILLED CARROT SALAD



Chilled Carrot Salad image

Make and share this Chilled Carrot Salad recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time P1D

Yield 6-8 serving(s)

Number Of Ingredients 9

2 -3 lbs carrots, cut into 1/2-inch rounds
1 large onion, sliced
1 green bell pepper, diced
1 (10 3/4 ounce) can tomato soup, undiluted
1 cup sugar
3/4 cup white vinegar
1 cup oil
salt and pepper
3/4 teaspoon mustard powder

Steps:

  • Boil the carrots in salted water until firm-tender (about 3 minutes, do not over-cook, leave firm but a wee bit tender) drain and cool well.
  • Transfer carrots to a bowl.
  • Add in the onions and peppers; toss to combine.
  • In a bowl, combine soup, sugar, vinegar, oil, salt, pepper and mustard powder (adjust all seasonings to suit taste).
  • Pour over the carrots; toss to combine.
  • Cover and chill for 24 hours.
  • Delicious.

Nutrition Facts : Calories 565.5, Fat 37.1, SaturatedFat 5.6, Sodium 387.6, Carbohydrate 58.5, Fiber 5.6, Sugar 46, Protein 2.7

INDIAN STYLE CARROT SALAD



Indian Style Carrot Salad image

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

3/4 lb carrot
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon black mustard seeds
2 teaspoons lemon juice
2 tablespoons sultanas

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

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