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"
CABBAGE AND CARROT THORAN-STYLE SALAD (INDIAN SALAD)
A surprising flavour combination that's knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian "sambal" of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!Note: Pictured salad is a double batch of the recipe written below
Provided by Nagi
Categories Side Salad
Number Of Ingredients 15
Steps:
- Melt oil in a large non-stick skillet over medium high heat.
- Add black mustard seeds and cook for 30 seconds - they will pop and sizzle
- Add cumin seeds and cook for 30 seconds.
- Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
- Add garlic and green chilli, cook for 2 minutes until softened but not golden.
- Add turmeric and curry leaves, cook for 30 seconds.
- Add coconut, water and salt. Cook until water mostly evaporates - about 3 minutes.
- Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well - the cabbage should wilt from the heat.
- Taste and check if it needs more salt for your taste.
- Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.
Nutrition Facts : Calories 141 kcal, Carbohydrate 10 g, Protein 2 g, Fat 11 g, SaturatedFat 10 g, Sodium 410 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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.
GRANDMA'S CARROT SALAD
My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.
Provided by Mrs. Wynkoop
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g
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-STYLE CHILLED CARROT SALAD
Make and share this Indian-Style Chilled Carrot Salad recipe from Food.com.
Provided by Andtototoo
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the grated carrots in a serving bowl.
- In a small frying pan put the oil, black mustard seeds and broken red chili pieces.
- Heat over high heat until the mustard seeds pop for about 10 seconds.
- Pour the mixture over the carrots and stir to blend.
- Add the salt, sugar and lemon juice and mix again.
- If desired, add the raisins.
- Chill until serving time.
Nutrition Facts : Calories 104.4, Fat 7.3, SaturatedFat 0.9, Sodium 350.6, Carbohydrate 9.8, Fiber 2.7, Sugar 4.6, Protein 1.2
CHILLED CARROT SALAD
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
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
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
More about "indian style chilled carrot salad recipes"
CARROT SALAD | MAKE THIS SIMPLE INDIAN SALAD TWO WAYS!
From twosleevers.com
4.8/5 (5)Calories 105 per serving
- If you are using finely shredded carrots, you can skip this step. But if you’re using thicker, pre-shredded carrots, place the carrots in a plastic bag or a microwave-safe bowl and steam them for 1-2 minutes to soften slightly.
- Chop the cilantro and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
- In the smallest little heatproof bowl you have, or a tadka ladle, heat the oil until it is hot and shimmering.
INDIAN CARROT SALAD - PEPPER BOWL
From pepperbowl.com
4.8/5 (17)Total Time 15 minsCategory Side DishPublished Jan 18, 2020
INDIAN-SPICED CARROT SALAD | TESCO REAL FOOD
From realfood.tesco.com
CARROT RAISIN SALAD | FEASTING AT HOME
From feastingathome.com
CARROT CUCUMBER TOMATO SALAD WITH LEMON AND …
From archanaskitchen.com
MASALA LENTIL SALAD WITH CUMIN ROASTED CARROTS
From cookieandkate.com
INDIAN SALAD RECIPES - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
10 BEST INDIAN CARROT SALAD RECIPES | YUMMLY
From yummly.com
CREAMY CARROT SALAD - SPEND WITH PENNIES
From spendwithpennies.com
PICKLED CUCUMBER BANCHAN (OI MUCHIM) RECIPE - TODAY
From today.com
EASY INDIAN CARROT SALAD - INDIAN RECIPES - BLOGEXPLORE
From blogexplore.com
SEASONALRECIPES ON TWITTER: "INDIAN CARROT SALAD: WITH CRISPY …
From twitter.com
20 EASY INDIAN SALAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
INDIAN-STYLE CHILLED CARROT SALAD/RECIPES | COOKART.US
From cookart.us
AVOCADO OIL FLOUR TORTILLAS RECIPE - TODAY
From today.com
CARROT AND DATE SALAD RECIPE | HEALTHY INDIAN CARROT DATE …
From tarladalal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #low-protein #healthy #vegetables #asian #indian #easy #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #carrots
You'll also love