in India

Indian carrot salad

updated

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Ingredients for 1 servings:

  • 3 carrots
  • 1 onion(s), red
  • 180 g soy yogurt (yogurt alternative)
  • 1 tbsp rapeseed oil
  • 1 tsp chili powder
  • ½ tsp cumin, ground
  • 2 tsp lemon juice
  • ½ bunch mint
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

vegan

Chop the carrots and onion into small pieces or have them chopped in a blender. Heat the oil in a pan. Add the carrots and onion. Season with chili, cumin, and salt, and cook for 4 minutes. Remove the pan from the heat and let the vegetables cool slightly. Chop the mint and mix it with the yogurt and lemon juice in a bowl. Stir in the carrots and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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