I’m in the middle of a plan to completely re haul my eating habits and exercise regimen in order to lose the stubborn 20 lbs that I have gained since the twins were born…….which means smaller portions and more salads. My repertoire of salads has increased dramatically. I even make salads when I cook my south Indian meals that way I eat less rice. This is one such recipe. I just put my own spin on the simple carrot salad that all the south Indians know and probably make . Its my CARROT CASHEW SLAW . You guessed it…….. I added roasted cashews and spring onions for a different flavour profile. Thats what I’m going with….its better than saying that I am so bored eating ghass-phuss that I am desperate for ways to make my salads taste better !!!! I found this book by a lady named Yamuna Devi who wrote the book about Lord Krishna’s cuisine……..anyway she had a salad in that that had carrots and cashews with a host of other ingredients. I did have all of them so I put my spin on both that one and my mom’s original version. Its simple, easy and delicious. The carrots are sweet and crunchy , the nuts provide both the fat and further crunch with heat from the chillies and acid from the lime juice with just a hint of bitterness from the mustard seeds……the flavours explode in your mouth and I loved it with my rice and rasam but I think you could serve with almost anything……in an salad platter like the Moroccan restaurants, with rotis and a subzi or eat it all by its lonesome.
2 cups Carrots, peeled and grated
- 3-4 stalks Green onions, chopped ( both white and green )
- ¼ cup roasted Cashews2 tbsp Cilantro, choppedZest and Juice of 1 Lime
1 Green Chilli, chopped
1 tsp Mustard Seeds
Salt to taste
Asafoetida, a pinch
Mix together the grated carrots, green onions, cilantro, lime zest and cashews
- Season with lime juice and salt.
- To the oil, add the mustard seeds. When they pop, add the green chillies and asafoetida. Give a quick stir and then pour over the carrots.
- Mix well and serve .