Carrot Salad

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This is another easy and simple salad. Carrots are a salad regular and I usually make it South Indian style. This recipe from the book, Diva Green, had a different flavour combination for the ubiquitous carrot. The mint, sesame seeds, honey and lemon juice make a beautiful team to enhance this simple salad to the next level.

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Serves 2-3

Recipe from Diva Green: a vegetarian cookbook by Ritu Dalmia

WHAT WE NEED

Carrots, medium                4

Sesame seeds                       1 tsp

Mint leaves                           8-10

Raisins                                   2 tbsp

Sesame oil                             4-5 tsp

Lemon juice                          2 tbsp

Honey                                     1 tsp

Salt & pepper
WHAT TO DO

  • Peel and cut the carrots into thin matchsticks
  • Cook it in boiling water for 4-5 minutes
  • Drain the water and set the carrots aside to cool
  • Dry roast the sesame seeds in a pan till golden
  • In a bowl, whisk together the sesame oil, lemon juice, honey, salt and pepper
  • Pour this dressing over the carrots
  • Add the mint leaves, raisins and half of the sesame seeds and mix well
  • Garnish with the remaining sesame seeds 
  • Enjoy!

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This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

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