Popcorn Carrot Salad

Prep Time: 5 Mins

Cook Time: 2 Mins

Total Time: 7 Mins

Serves: 4

This recipe is from the Indian-ish cookbook by Priya Krishna. It is so quick and easy to make with simple ingredients, if you can’t get fresh curry leaves, you can substitute dried leaves or skip it altogether. I call it the popcorn salad because the mustard seeds and curry leaves gives a popcorn-like taste to the salad.

Ingredients

4 large carrots, peeled and grated

1-2 tablespoons olive oil

1 teaspoon mustard seeds

10-15 curry leaves

1-2 tablespoons lime juice

Salt to taste

Directions

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1. In a saucepan heat the olive oil over medium heat. Add the mustard seeds when they begin to pop, remove from heat and add the curry leaves. They should crisp up in the residual heat. Pour this over the grated carrots, add the lime juice and salt to taste. Serve at room temperature or chilled.

• Storing Tips

  Leftovers can be refrigerated for 3-4 days.

• Nutrition

  Per 1 serving (4 total):

  Calories: 98

  Carbohydrates: 12g

  Protein: 1g

  Fat: 6g

  Saturated Fat: 1g

  Fiber: 3g

  Sugar: 6g