Spicy Raw Carrot Salad
A crisp Raw Carrot Salad that is anything but boring! It's spicy, tangy, and delicious tossed with chopped cilantro, and thinly sliced serrano peppers. Use a vegetable peeler to create ribbons, then toss the salad with lemon juice, and a few spices!
Calories: 127kcal
Ingredients
- 1¼ pounds carrots peeled then cut into ribbons
- 1 teaspoon kosher salt
- 1 serrano pepper thinly sliced or minced
- 2 tablespoons tomato paste
- 3 tablespoons lemon juice
- 1 teaspoon ginger garlic paste
- ¼ teaspoon Kashmiri chili powder
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 2 tablespoons avocado oil
- 1-2 tablespoon chopped cilantro for serving
Instructions
- MAKE RIBBONS: Start by peeling the carrots with a vegetable peeler and continue to make ribbons out of the carrots once the outer peel is removed and discarded.
- SEASON: Transfer the carrot ribbons to a sieve and sprinkle with ¾ teaspoon kosher salt. Place the sieve over a bowl and allow the carrots to marinate in the salt for 10 minutes. Discard the liquid, place the carrots in a medium bowl along with the serrano peppers.
- DRESS: In a small bowl, whisk the tomato paste, lemon juice, ginger garlic paste, and chili powder with ¼ teaspoon kosher salt. When combined, pour the dressing over the carrots and toss. Allow the salad to marinate in the dressing while you make the tempering liquid.
- TEMPER: Heat the oil in a small skillet over medium heat. Add the cumin and coriander seeds to the oil and allow it to start to simmer; about 15-20 seconds. Do not let them burn. Remove from the heat and immediately pour the oil over the carrots and toss. The salad can be served immediately or cool it down and serve later. Sprinkle with chopped cilantro before serving (optional.) We like it cold!
Nutrition
Serving: 1g | Calories: 127kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Fiber: 5g
