Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
-
01In a large bowl, toss together the carrots, two-thirds of the chilies, lemon juice and ¼ teaspoon salt; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT