Carrot Salad

This is an exuberant dish with an Indian flair. It’s healthy, flavorful and wholesome. The main ingredient carrot has carotenoids, vitamin A and antioxidants that promotes healthy vision. The turmeric is a potent anti-inflammatory and powerful antioxidant. The red chili pepper and mustard seeds rev up your metabolism. The leguminous peanuts are a good source of protein, vitamins and minerals. The zesty lemon is rich in vitamin C. All in all an antioxidant packed dish that removes free radicals from your body.



Serves : 4


  • 2 lbs. whole carrots
  • 10 oz. Swad or Laxmi peanuts(without shell)
  • 3 teaspoon peanut oil or any other cooking oil of your choice
  • 1 teaspoon black mustard seeds
  • 1/3 teaspoon turmeric powder
  • 1/3 teaspoon red chili powder
  • 1 teaspoon salt
  • 1/4 lemon

* You may find the spices and the desired peanuts from any Indian grocery store. Carrots are available at any produce market.


  1. Roast the whole peanuts in a pan. Let it cool. Place them in between the palms of your hands and rub them. Spread them on a flat plate. Blow away the skin.
  2. Grind the peanuts until you get a coarsely and crumbly texture.
  3. Wash the carrots. Peel them. Grate them. Set aside.
  4. Heat the oil over medium-high heat in a wok.
  5. Splatter the mustard seeds. Add coarsely ground peanuts. Stir.
  6. Add the grated carrots. Stir and cook for 2 minutes.
  7. Add turmeric, red pepper and salt. Stir and cook for 3 minutes.
  8. Remove from the burner.
  9. Squeeze in the lemon. Mix.
  10. Serve and enjoy!


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