Gujarat Carrot Salad Recipes
GAJJARA KOSAMBARI (CARROT SALAD)
There are countless variations of this style of salad from Karnataka, but my favorite is a simple version made with crunchy raw carrots, dressed with a little tempered fat, coconut, citrus and chopped herbs. If fresh coconut isn't available, keep a bag of frozen grated coconut in the freezer. It's easy to find at most Indian grocery stores and, when you have it on hand, you can bring this salad together in less than five minutes.
Provided by Tejal Rao
Categories snack, salads and dressings, vegetables, appetizer, side dish
Time 5m
Yield 2 cups
Number Of Ingredients 12
Steps:
- In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.
- Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.
GUJARAT CARROT SALAD
This recipe came from a collection of different Asian recipes of which I copied some several years ago. Cooking time includes cooling time of 35 minutes.
Provided by Mia in Germany
Categories Low Protein
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Shred carrots and place in a bowl, set aside.
- Heat oil in a wok or skillet on medium heat until hot, pour in mustard and cumin seeds. Cover wok or skillet because they splutter and might pop into your face!
- As soon as the spluttering stops and they become fragrant, remove wok or skillet from stove, add sugar, salt, chili pepper and tumeric, stir until you get a smooth paste.
- Cool about 5 minutes.
- Stir warm spice paste into carrots, add lime juice and mix well.
- Chill for about 30 minutes before serving, then mix well again and serve.
Nutrition Facts : Calories 94.4, Fat 4.1, SaturatedFat 0.7, Sodium 371.7, Carbohydrate 14.3, Fiber 3.6, Sugar 7.3, Protein 1.7
INDIAN-STYLE CHILLED CARROT SALAD
Make and share this Indian-Style Chilled Carrot Salad recipe from Food.com.
Provided by Andtototoo
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the grated carrots in a serving bowl.
- In a small frying pan put the oil, black mustard seeds and broken red chili pieces.
- Heat over high heat until the mustard seeds pop for about 10 seconds.
- Pour the mixture over the carrots and stir to blend.
- Add the salt, sugar and lemon juice and mix again.
- If desired, add the raisins.
- Chill until serving time.
Nutrition Facts : Calories 104.4, Fat 7.3, SaturatedFat 0.9, Sodium 350.6, Carbohydrate 9.8, Fiber 2.7, Sugar 4.6, Protein 1.2
CLASSIC CARROT SALAD
Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 1h15m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 6
Steps:
- In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
- Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
- Refrigerate for at least 1 hour, then serve chilled.
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