Many traditional Indian salad recipes use grated carrots. This is the reason why I wasn’t really sure if I wanted to add it to my Salad month. After all, I’ve grown up eating grated carrots tempered with Hing and mustard.
That is why, when I bumped into this recipe on NYTimes, I jumped and picked it up. There is something very Asian and non-Indian about this dressing that I totally loved.
Preparation time – 15 min
Serves – 1
Carrots – 2, grated
Iceberg lettuce – a couple of leaves, shredded
Mixed sprouts – 1/2 C
Thai basil leaves – a couple
Coriander leaves – diced fine, a handful, optional
Mint – minced, a handful, optional
Soya sauce – 1 Tbsp
Green chilli – 1, finely chopped
Sugar – 1 Tsp
Salt – to taste
Peanuts – roasted and de-skinned, 1/4 C
Toss all the salad ingredients together.
Mix the dressing ingredients and keep aside.
Pour the dressing over the salad right before serving.