Serves
6
Prep Time
2 hours
Cook Time
15 mins
This colourful salad with a little sour, a little sweet, a little spice and a whole lot of crunch adds a lot of cheer to any meal.
Credit: SHARAN
Ingredients
- 500 gms unpeeled carrots
- ½ cup raisins
- ½ cup peanuts
- 2 tbsp chopped fresh coriander leaves
- 2 tbsp roasted unpolished sesame seeds
For the dressing:
- ¼ cup lemon juice
- 2 cloves garlic, crushed
- 1 tbsp date paste
- 1 tsp whole cumin (jeera) seeds, roasted and coarsely crushed
- 1 tsp unrefined rock salt
- ½ tsp black pepper powder
Method
- Soak the raisins in just enough water to cover them for 2 hours or until they become plump. If in a hurry, use warm water and soak for 5-10 minutes.
- Roast the peanuts on medium heat sautéing them continuously for 10 minutes or till they are slightly brown and fragrant. Allow to cool.
- Roast the sesame seeds on medium to low heat for 3-5 minutes or until they start popping and release their fragrance.
- Grate the carrots.
- Chop the peanuts coarsely and place them in a mixing bowl.
- Add the carrots, raisins, coriander leaves and sesame seeds and mix gently.
- Mix the lemon juice, garlic, date paste, cumin seeds, salt and black pepper powder in a small bowl and add to the carrot mixture and toss or mix it well.
- Chill in the refrigerator for 30 minutes before serving.
Note: You can make the same salad with beetroot instead of carrots.