Tangy Carrot Slaw
This tangy carrot slaw is a crunchy, zesty delight - a perfect side to any meal! Ingredients: Carrot, Jalapeno, Lime, Salt, Hing powder, Olive oil, Coriander
17min
Cook Time
4
Servings
Recipe
348 kCal
Recipe
1
Heat 2 tablespoons of olive oil in a saucepan.
2
Add 1/4 teaspoon of black mustard seeds and 1/2 teaspoon of cumin seeds, then cover with a splatter shield.
3
When the seeds start popping, add 1/4 teaspoon of asafoetida powder.
4
As the powder starts to sizzle and froth, turn off the heat. This should take less than 2 minutes.
5
Add 1/2 medium seeded and chopped jalapeno to the saucepan and let it sit for a minute to flavor the hot oil.
6
Transfer the mixture to a bowl.
7
Add 2 cups of grated carrots, 1/4 cup of chopped cilantro, juice of 1 lime, and salt to taste.
8
Toss the ingredients well to combine.
9
Serve the Tangy Carrot Slaw cold or at room temperature.
Nutrition
348.5
kCal
2.7 g
Protein
27.9 g
Fat
25.1 g
Carbs
500 g of Carrots
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2 tbsp of Olive Oil
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