Indian · Lunch
Shredded Carrot and Coconut Salad
Raw grated carrot is tossed with fresh grated coconut, mustard seeds and curry leaves bloomed in oil with green chile and ginger, then finished with lemon juice and cilantro. A South Indian kosambari-style cooling side salad served alongside a main meal.
$2
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
142Calories
3.1gProtein
7.5gFat
18.4gCarbs
9.8gSugar
6.1gFiber
650mgSodium
0mgChol
4.1gSat Fat
420mgPotassium
75mgCalcium
1.1mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free
vegan
low-carb
low-calorie
high-fiber
spice-route
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Peel and grate the carrot into a bowl; mince the green chile, ginger and cilantro and set nearby.
2
Heat the peanut oil in a small pan over medium heat, add mustard seeds and curry leaves, and cook 30–45 seconds until the seeds pop and leaves turn crisp.
3
Add the green chile and ginger to the pan, cook 20–30 seconds over medium-low heat until the raw smell fades, then pour the entire tempering over the grated carrot.
4
Plate
Add the coconut, cilantro, lemon juice and salt; toss with your hands until the carrot glistens, then mound on a plate, scatter peanuts over top if using, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g carrot, raw
- 30g30g coconut-desiccated (unsweetened fresh grated coconut may be substituted)
- 2 tsp2 tsp mustard seeds
- 1212 curry leaves
- 11 small green chile, raw
- 2 tsp2 tsp ginger, raw
- 2 tbsp2 tbsp cilantro, fresh
- 4 tsp4 tsp lemon juice
- 2 tsp2 tsp peanut oil
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp raw peanuts (optional, for crunch)
