RECIPES
|
TOOLBOX
   Resize
COMMENT
 Discussion Policy
 CLOSE
Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.
Who's Blogging  |
Shredded Carrot Salad
(Gajjar Ka Salaad)
4 servings
The Nala Paka team made a shredded carrot salad and tamarind rice for the feast; these versions of the festival dishes have been selected for the home cook. This salad traditionally is served as a side dish. Adapted from "The Everything Indian Cookbook," by Monica Bhide (Adams Media Corp., 2004).
2 cups carrots, peeled and shredded
2 tablespoons roasted salted peanuts, chopped
1 serrano chili pepper, seeded and minced
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
Salt
Shredded unsweetened coconut, for garnish (optional)
![[slate.com logo]](http://media.washingtonpost.com/wp-dyn/content/graphic/2007/09/27/GR2007092701096.GIF)
