Indian Carrot Salad
Indian Carrot Salad made with grated carrots, lemon, serrano pepper, and curry powder. A quick, rich-flavored side dish ready in 15 minutes.
Servings: 6 People
Calories: 33kcal
Ingredients
- 1 lbs carrot
- 2 tablespoon lemon juice
- ½ teaspoon kosher salt
- ½ serrano pepper minced
- ½ teaspoon curry powder
Instructions
- Wash and peel the carrots, then grate them into thin, fine strands using a box grater or food processor.
- Remove the seeds and inner ribs for milder heat, or keep some seeds for extra spice. Finely mince the serrano pepper so it blends evenly throughout the salad without overpowering the carrots.
- Add the grated carrots, lemon juice, salt, minced serrano pepper, and curry powder to a mixing bowl. Gently toss until the seasoning coats the carrot strands evenly.
- Serve fresh as a condiment or side dish. Enjoy it with Indian meals, grilled dishes, BBQs, chicken wraps, sandwiches, or grain bowls.
Notes
- Rest for 5 minutes for a better texture.
- Use finely grated carrots for the best texture; substitute lime juice or apple cider vinegar for lemon juice if needed.
- Adjust the heat by removing the serrano pepper seeds for a milder flavor or leaving them in for extra spice.
- Add cilantro, parsley, or mint based on your preferred flavor; each herb gives the salad a slightly different taste.
- Store leftovers in an airtight container for up to 2 days. Avoid freezing, as carrots may become watery and lose crunch.
- For meal prep, grate carrots ahead and mix with lemon, spices, and herbs just before serving for the freshest flavor.
Nutrition
Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 246mg | Potassium: 251mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12636IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 0.3mg
