Indian Style Chilled Carrot Salad Recipes

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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"

CABBAGE AND CARROT THORAN-STYLE SALAD (INDIAN SALAD)



Cabbage and Carrot Thoran-style Salad (Indian Salad) image

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

2 tbsp coconut oil (, unrefined (Note 1))
3/4 tsp black mustard seeds ((Note 2))
3/4 tsp cumin seeds
3 eschalots (USA: shallots) (, finely diced (Note 3))
1/2 onion ((large), finely diced)
3 garlic cloves (, finely minced)
1 green chilli (, deseeded and finely chopped (Note 4))
12 curry leaves (, fresh (Note 5))
1/2 tsp tumeric powder
1/2 cup desiccated coconut (, unsweetened (Note 6))
1/2 cup water
3/4 tsp salt
1/4 small red cabbage (, very finely sliced (~6 cups))
2 small carrots or 1 very large carrot (, peeled and finely shredded)
1/4 cup fresh coriander/cilantro leaves (, roughly chopped)

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)



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.

GRANDMA'S CARROT SALAD



Grandma's Carrot Salad image

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

1 pound shredded carrots
1 ¼ cups raisins
2 tablespoons mayonnaise, or to taste
1 teaspoon lemon juice
¼ teaspoon salt

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)



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

INDIAN-STYLE CHILLED CARROT SALAD



Indian-Style Chilled Carrot Salad image

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

3/4 lb carrot, grated
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 -2 dried red chili, broken in half
1/2 teaspoon salt
1 pinch sugar
1 tablespoon lemon juice
1 -2 tablespoon raisins (optional)

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



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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