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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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from : A traditional South Indian recipe, red or orange beets can be substituted for carrots for a variation of this slaw. This salad packs a punch with its tartness from the sharp lime and the heat from the jalapenos. This is a colorful, pretty slaw. A cup of grated mango can be substituted for the lime. asafetida powder (also known as hing) is available at any Indian grocer Ingredients:
2 tablespoons light olive oil or 2 tablespoons sunflower oil |
1/4 teaspoon black mustard seeds |
1/2 teaspoon cumin seed |
1/4 teaspoon asafetida powder |
1/2 medium jalapeno, seeded and finely chopped |
2 cups carrots, grated |
1/4 cup cilantro, finely chopped |
1 lime, juice of half |
salt |
Directions:
1. Heat the oil in a saucepan.
2. Add the mustard and cumin seeds and cover with a splatter shield. When the seeds start popping, add the asafetida powder; when the powder starts to sizzle and froth, turn off the heat. This will all be done in less than 2 minutes.
3. Add the chopped jalapeno and let it sit for a minute to flavor the hot oil.
4. Transfer to a bowl and combine with the grated carrots, chopped cilantro, lime juice and salt; toss well.
5. Serve cold or at room temperature.
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