Spicy Raw Carrot Salad Recipe
A vibrant and zesty Spicy Raw Carrot Salad featuring fresh carrot ribbons tossed in a tangy tomato-lemon dressing, finished with a warm cumin and coriander seed tempering for an exciting burst of flavor. Perfect as a refreshing side dish or a light snack.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Indian
Ingredients
Carrots
- 1¼ pounds carrots, peeled and cut into ribbons
- 1 teaspoon kosher salt (divided)
- 1 serrano pepper, thinly sliced or minced
Dressing
- 2 tablespoons tomato paste
- 3 tablespoons lemon juice
- 1 teaspoon ginger garlic paste
- ¼ teaspoon Kashmiri chili powder
- ¼ teaspoon kosher salt
Tempering
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 2 tablespoons avocado oil
Garnish
- 1-2 tablespoons chopped cilantro (optional)
Instructions
- Make Ribbons: Peel the carrots with a vegetable peeler and continue peeling to create thin ribbons from the carrot flesh, discarding the outer peel.
- Season: Place the carrot ribbons in a sieve and sprinkle with ¾ teaspoon of kosher salt. Set the sieve over a bowl and let the carrots marinate for 10 minutes. Drain off and discard any liquid. Transfer the salted carrot ribbons to a medium bowl and add the sliced serrano peppers.
- Dress: In a small bowl, whisk together tomato paste, lemon juice, ginger garlic paste, Kashmiri chili powder, and ¼ teaspoon kosher salt until combined. Pour this dressing over the carrot and pepper mixture and toss well. Allow the salad to marinate in the dressing while preparing the tempering.
- Temper: Heat avocado oil in a small skillet over medium heat. Add cumin and coriander seeds and let them simmer gently for 15-20 seconds until fragrant without burning. Remove from heat and immediately pour the infused oil over the dressed carrots. Toss to combine.
- Serve: The salad can be enjoyed immediately or chilled for serving later. Just before serving, sprinkle with chopped cilantro if desired. This salad is delicious served cold.
Notes
- Use a vegetable peeler to create carrot ribbons for a delicate texture and presentation.
- Adjust the amount of serrano pepper to control the heat level.
- Kashmiri chili powder gives a vibrant red color with mild heat—substitute with regular chili powder if unavailable.
- Tempering the cumin and coriander seeds in hot oil adds an aromatic depth to the salad.
- This salad tastes best when chilled but can also be served at room temperature.
Find it online: https://marthatasty.com/spicy-raw-carrot-salad-recipe/
