Heat 2 tablespoons of olive oil in a saucepan.
Add 1/4 teaspoon of black mustard seeds and 1/2 teaspoon of cumin seeds, then cover with a splatter shield.
When the seeds start popping, add 1/4 teaspoon of asafoetida powder.
As the powder starts to sizzle and froth, turn off the heat. This should take less than 2 minutes.
Add 1/2 medium seeded and chopped jalapeno to the saucepan and let it sit for a minute to flavor the hot oil.
Transfer the mixture to a bowl.
Add 2 cups of grated carrots, 1/4 cup of chopped cilantro, juice of 1 lime, and salt to taste.
Toss the ingredients well to combine.
Serve the Tangy Carrot Slaw cold or at room temperature.