Shredded Carrot Salad with Mustard Seeds

1. 1

   Using a manual slicer or a food processor fitted with shredding disk, finely shred carrots.

2. 2

   Mince chilies.

3. 3

   In a heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds, chilies, asafetida, and curry leaves, stirring constantly, until mustard seeds begin to pop.

4. 4

   Stir in carrots until coated well and transfer to a bowl.

5. 5

   Toss salad with lemon juice and salt to taste.

6. 6

   Salad may be made 1 day ahead and chilled.

7. 7

   Covered.

8. 8

   Before serving, add additional lemon juice to taste.

9. 9

   Serve salad warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.