Gujerati Carrot Salad
Description
This American salad features Carrots;medium, Salt, Vegetable oil, Whole black Mustard seeds, Lemon juice. It delivers bright, zesty notes. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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This is a Madhur Jeffrey recipe, published in the Toronto Sun.
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"Jaffrey was in town last week teaching at the Bonnie Stern School of Cooking.
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Using ingredients available locally, primarily in the shops along Gerrardjust west of Coxwell, she wowed the classes with her masterful teaching, attention to detail and wonderful aromatic dishes.
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She also proved how good and easy Indian cooking can be.
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Jaffrey taught us how roasting, crushing and grinding bring out different qualities in a spice.
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Crushing mustard seeds, for example, brings out their
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heat but tossing them 'til they pop in hot oil calms the
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heat and brings out a sweet nuttiness.
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Black mustard seeds, the finest mustard seeds are essential and inexpensive ingredient, found in Indian groceries." Trim and
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peel and grate carrots.
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In a bowl, toss with salt and set aside.
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In a small heavy pan over medium heat, heat oil.
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When very hot, add mustard seeds.
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As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots.
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Add lemon juice and toss.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 123.0kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 1335.9mg56%
- Total Carbohydrate 13.3g5%
- Dietary Fiber 3.6g15%
- Sugars 6.0g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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