Make this delicious Carrot Salad for a simple and light side dish. You can make this Indian salad recipe two ways, both of which are absolutely delectable!
What Makes This Carrot Salad So Delightfully Delicious
Sometimes you just need a delicious salad as a side, snack or quick meal, and this Carrot Salad recipe hits the spot perfectly. It's incredibly simple, can be made two ways, and can be used as a base for a myriad of deliciously vegetarian variations. This one recipe can yield so many yummy options!
What do I mean by "two ways"?
- You can either finish this salad off by mixing fresh lemon juice in for a light and vegan salad
- Or you can mix in some yogurt for a creamy and cooling side option that pairs perfectly with something spicy.
- Just #trustUrvashi, you're going to love this dish no matter how you decide to make it.
This Indian salad is so easy you can have it made from start to finish in less than 30 minutes. It's one of those dishes that is so incredibly simple that it will leave you wondering how it can be so tasty with so little effort needed. Now let's get to cooking...
How To Make This Indian Salad Recipe
- Steam. If you are using finely shredded carrots, you can skip this step. But if you’re using thicker, pre-shredded carrots, place the carrots in a plastic bag or a microwave-safe bowl and steam them for 1-2 minutes to soften slightly.
- Chop. Chop the cilantro and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
- Combine. In a medium bowl, combine the carrots, cilantro, peanuts, salt and sugar.
- Add seeds. Place the mustard and/or cumin seeds in the pan and allow them to sputter like popcorn about 30 seconds.
- Add turmeric. Add in the turmeric and stir quickly.
- Pour. Pour this hot, flavored oil over the carrots and mix well.
- Mix and serve. You now have two choices. You can either mix in lemon juice into this salad, or you can mix in yogurt. Chill and serve.
Can I Refrigerate This Carrot Slaw Recipe?
Absolutely! When properly stored in an airtight container, this Carrot Salad recipe should last 3-5 days in the fridge.
Carrot Salad Variations
- Carrot Raisin Salad. I know people love carrot raisin salads. While not traditional, there is absolutely no reason why you can’t add some raisings into this carrot slaw! Just soak the raisins ahead of time to let them plump up, and then add to the salad when mixing it all.
- Cabbage Carrot Slaw. You can also make a cabbage carrot slaw by using 2 cups of cabbage and 1 cup of shredded carrots, or you can use half carrots and half cabbage if you prefer.
- Broccoli Carrot Slaw. Similarly, you can make Broccoli Carrot slaw with shreds of raw broccoli.
- Apple Carrot Slaw. For an Apple Carrot Salad, you will need to use the lemon juice, and I would also plan to eat the salad that very day, else the apple will turn brown and bitter. If you’re making an apple carrot salad definitely put in raisins.
- Add Seeds. Sunflower seeds or pepitas will also make a great addition to this Indian Carrot slaw.
Carrot Salad Tips And Tricks
- This salad tastes great the first day but it is ABSOLUTELY AMAZING the next day!
- If you want to take this salad to a picnic or have no refrigeration, you can use the lemon juice so that you don’t have anything with dairy in it
- I also prefer to use lemon juice if I don’t think we can finish all the salad in one day as it keeps a little better.
- The yogurt version is absolutely perfect for a hot summer day and can provide a wonderful cooling effect (especially with a spicy meal).
- Use this slap chopper for smashing up the peanuts.
- I like to use Red Spanish peanuts but if you can't find those, just use regular roasted peanuts.
- If you're not sure how to do the hot oil technique, watch THIS VIDEO to see how I did it for the cabbage slaw.
More Delicious Salad Recipes
- Keto Big Mac Salad - Super easy and let me tell you--it tastes EXACTLY like the real thing.
- Quinoa Salad With Salmon - a delicious and nutritious meal that's so very easy to make.
- Simple Chickpea Salad - The perfect vegan salad that can be made in 30 minutes.
- Salade Niçoise - A salad of cooked vegetables with tuna, and when made right, is a hearty dinner salad.
- Apple Zucchini Salad - A low carb fruit salad you can enjoy all summer long.
- Sichuan Smashed Cucumber Salad - A crisp, cool and tangy salad.
- Korean Cucumber Salad - A wonderful vegan, keto and simple cucumber salad recipe.
- Beet Salad - A quick and delicious Indian dish that is as beautiful as it is nutritious!
No matter how you decide to make this Carrot Salad, you're in for quite the dish. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Servings: 4
Calories: 105kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Equipment
- Tadka
Ingredients
- 3 cups shredded carrots
- 1/4 cup Cilantro, chopped
- 2 tablespoons Dry Roasted Peanuts, chopped
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Sugar Or Other Sweetener Equivalent, optional
- 1 tablespoon Oil
- 1/4 teaspoon Black Mustard Seeds, or cumin seeds
- 1/2 teaspoon Turmeric
- 1 Lemon, juiced (or 1 cup regular yogurt, NOT Greek)
Instructions
- If you are using finely shredded carrots, you can skip this step. But if you’re using thicker, pre-shredded carrots, place the carrots in a plastic bag or a microwave-safe bowl and steam them for 1-2 minutes to soften slightly.
- Chop the cilantro and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
- In a medium bowl, combine the carrots, cilantro, peanuts, salt and sugar.
- In the smallest little heatproof bowl you have, or a tadka ladle, heat the oil until it is hot and shimmering.
- Place the mustard and/or cumin seeds in the bowl and allow them to sputter like popcorn about 30 seconds.
- Add in the turmeric and stir quickly.
- Pour this hot, flavored oil over the carrots and mix well.
- You now have two choices. You can either mix in lemon juice into this salad, or you can mix in yogurt. Chill and serve.
Watch The Video
Carrot Salad Tips And Tricks
- This salad tastes great the first day but it is ABSOLUTELY AMAZING the next day!
- If you want to take this salad to a picnic or have no refrigeration, you can use the lemon juice so that you don’t have anything with dairy in it
- I also prefer to use lemon juice if I don’t think we can finish all the salad in one day as it keeps a little better.
- The yogurt version is absolutely perfect for a hot summer day and can provide a wonderful cooling effect (especially with a spicy meal).
- Use this slap chopper for smashing up the peanuts.
- I like to use Red Spanish peanuts but if you can't find those, just use regular roasted peanuts.
- If you're not sure how to do the hot oil technique, watch THIS VIDEO to see how I did it for the cabbage slaw.
- Carrot Raisin Salad. I know people love carrot raisin salads. While not traditional, there is absolutely no reason why you can’t add some raisings into this carrot slaw! Just soak the raisins ahead of time to let them plump up, and then add to the salad when mixing it all.
- Cabbage Carrot Slaw. You can also make a cabbage carrot slaw by using 2 cups of cabbage and 1 cup of shredded carrots, or you can use half carrots and half cabbage if you prefer.
- Broccoli Carrot Slaw. Similarly, you can make Broccoli Carrot slaw with shreds of raw broccoli.
- Apple Carrot Slaw. For an Apple Carrot Salad, you will need to use the lemon juice, and I would also plan to eat the salad that very day, else the apple will turn brown and bitter. If you’re making an apple carrot salad definitely put in raisins.
- Add Seeds. Sunflower seeds or pepitas will also make a great addition to this Indian Carrot slaw.
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Nutrition
Calories: 105kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Fiber: 3g | Sugar: 5g
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Gail N
I tried this recipe as a compliment to a Butter Chicken recipe. I made it for a taste test before making a large batch for a very large group of people. I started to just use lemon at the end, but was worried it might be too sour so I switched to the yogurt.
Once it was all mixed up, and I had added the raisins, I wasn’t thrilled with it. I even wondered if I should bring it to the taste testing event. But I did so I can get some suggestions. So we chilled it as we got the Butter Chicken ready to serve. Once everything else was ready we got our carrot salad out. Everyone got a helping and everyone loved it. I tasted it again myself. Chilling it made a huge difference. I remember reading in the recipe that it tastes better the next day. Well it didn’t get the chance because it was all eaten at the taste testing get together.
It really is a great little salad. I’m going to make more this weekend for the big group I was getting ready for.
We really enjoyed making it and it is a very tasty dish! Thanks!
Annija
Thanks for the recipe! Tastes divine.
Tina
Delicious salad on day one! Can’t wait to try it tomorrow after it sits overnight!! Love the combination of flavors.