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Shredded Carrot Salad with Cumin and Cashews
This recipe transforms ho-hum carrots into a delicious, eye-catching salad. The key is to shred carrots to minimize fibrousness and enhance sweetness; use the large holes on a box grater or a food processor fitted with the medium shredding disk. We add a final layer of flavor to the finished dish with a tarka, made by blooming spices and/or aromatics in hot fat to release their fragrance and flavor, a technique that comes from the Indian kitchen. Cilantro lends herbaceousness, while jalapeños bring a kick of heat. For a milder version, remove the seeds from the chilies.
4
Servings
20 minutes
Ingredients
-
1
pound medium carrots, peeled and shredded (see headnote)
-
2
jalapeño chilies, stemmed and thinly sliced
Directions
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01In a large bowl, toss together the carrots, two-thirds of the chilies, lemon juice and ¼ teaspoon salt; set aside.
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