Carrot Salad With Black Mustard Seeds Recipes

SHREDDED CARROT SALAD WITH LEMON AND FETA

Steps:

• Mash garlic and salt in a mortar and pestle. Toast mustard seeds in a small dry skillet over medium-low heat, swirling the pan occasionally, until the seeds are fragrant and start to brown and crackle, 3 to 5 minutes. Transfer the seeds to the mortar and pestle (don't mash) and stir in lemon juice, Dijon and honey with a whisk or fork. Add olive oil and whisk or stir to combine.
• Combine carrots, parsley and dill in a large bowl. Drizzle with the dressing. Toss to combine. Transfer to a platter or serving dish and serve sprinkled with feta.

FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Shred the carrots in a food processor. Set aside.
• In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
• Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

CARROT & CUMIN SALAD

Steps:

• Combine all the ingredients and season.

MUSTARD SEED AND CURRY LEAF CARROT SALAD

Steps:

• In a small pan over medium-low heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Combine the carrots and the oil mixture in a bowl, add the lime juice and salt, and mix well. Taste and adjust the lime juice and salt, if needed.

INDIAN STYLE CARROT SALAD

Steps:

• Soak the sultanas in water for 2-3 hours.
• Grate the carrots and put them in a bowl; mix in the salt.
• Heat the oil and when hot, put in the mustard seeds. (don't let the oil get too hot, or the mustard fumes will irritate your eyes and throat).
• When the mustard seeds begin to pop, pour the oil and seeds over the carrots.
• Add lemon juice and sultanas and toss.

CARROT SALAD WITH BLACK MUSTARD SEEDS

Steps:

• If very moist, press shredded carrots dry before mixing the salad. Mix carrots, bell pepper, cashews and salt.
• In a small pan heat oil over medium heat until hot. Add mustard seeds and fry until they sputter and turn grey.
• Pour oil and seeds over salad, add herbs and toss to mix. Serve.