Shredded Carrot Salad with Coconut
Recipe for an easy Shredded Carrot, Coconut and Cucumber Salad. Takes less than 15 minutes to prepare, vegan and gluten-free too.
Ingredients
- 4 carrots medium
- 1 cucumber large
- 1/2 cup coconut grated
- 1 lemon
- 1/2 tsp salt
- 1/2 tsp black pepper coarsely ground
tempering
- 2 tsps vegetable oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 - 2 green chillies , finely chopped
- 1 sprig curry leaves
- 1 pinch asafoetida (optional)
Instructions
- Peel and coarsely grate the carrots.
- Scrub the cucumber and cut into small pieces.
- In a bowl, mix together the grated carrot, chopped cucumber and grated coconut.
- Squeeze the juice of one lemon, add salt and pepper and stir well to combine.
- In a small tadka ladle or a pan, heat the oil. Add all the tempering ingredients. Once the mustard seeds splutter, transfer the tadka (tempering) over the salad and stir to combine.
- Serve immediately or cover with cling wrap and refrigerate until ready to serve.
Notes
Serve the salad with Mysore Rasam and Steamed Rice.
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