Indian Carrot Salad Recipe

Slow Carb Recipes: Indian Carrot Salad

This is a great little salad as it is not only super tasty but also versatile as it can be served along a variety of other dishes. It’s easy to make, the hardest part is slicing the carrots.

This Indian carrot salad works great with all kinds of spicy dishes from, you guessed it, India but also from North Africa or even Asia. You can also put it on a sandwich or enjoy it on its own. On top of that, it will fit your slow carb diet!

For two portions you will need

  • 4 large carrots
  • one small red onion or two shallots
  • one lemon (zest and juice)
  • 1 heaped teaspoon of freshly grated ginger
  • 1 small bunch of mint
  • 1 small bunch of coriander
  • sea salt
  • 1 teaspoon of ground cumin or cumin seeds
  • 1 teaspoon of sesame seeds
  • extra virgin olive oil

To start put a small pan over medium heat and toast the cumin seeds or ground cumin until they get aromatic. Should take about 30 seconds. The idea is to wake up the flavor by warming the essential oils. If you use cumin seeds, put them in a pestle and mortar and ground them.

Now put the sesame seeds into the pan and toast until they get a lovely golden color. Add to the cumin and allow to cool while you prepare the rest of the salad.

As mentioned at the beginning, now comes the hardest part. Take your speed peeler and shave off long and thin slices from the carrot. This will give the salad an amazing texture and mouth-feel.

After you prepared the carrots, take the red onion or shallots and slice them as thin as you can. You don’t want to bite on a big chunk of raw onion in your salad. Then grate the ginger to a fine paste, a micro grater works best here.

Take the leaves of the mint and coriander, chop and add them to the carrots.

Use the micro grater to zest the lemon, then put the juice in a small bowl to prepare the dressing. Add the zest, grated ginger, a pinch of salt, cumin, sesame and olive oil. Mix and add the finely sliced onion. Take a spoon or fork and slightly crush the onion in the dressing. This way it loses its sharpness and the essential oils mix with the dressing. It’s kind of a quick pickle.

In a last step take the dressing and pour it over the carrots, mint and coriander. Mix well with your hands to make sure all carrot slices are evenly coated. If you have the time, let the salad sit for 15 minutes but you can also enjoy it right away.