Tangy Carrot Slaw

1. 1

   Heat the oil in a saucepan.

2. 2

   Add the mustard and cumin seeds and cover with a splatter shield. When the seeds start popping, add the asafetida powder; when the powder starts to sizzle and froth, turn off the heat. This will all be done in less than 2 minutes.

3. 3

   Add the chopped jalapeno and let it sit for a minute to flavor the hot oil.

4. 4

   Transfer to a bowl and combine with the grated carrots, chopped cilantro, lime juice and salt; toss well.

5. 5

   Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.