Saturday, April 4, 2009

Carrot Salad

Nutritional Info - Carrots are very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C, Vitamin B6, Folate, Pantothenic Acid, Iron, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin K and Manganese.

The latest health findings say one third of our daily food should be raw. But we do get bored by eating the same lettuce and spinach salad everyday. So I make different salads every day to make the meal interesting and this is one of the easiest salads to make.

Cooking Time - 2 min
Preparation Time - 10-15 min
Serves - 4 

Carrots - 2
Tomato - 1/2
Bell Pepper small - 1/2
Scallion - 2 stalks
Lemon - 1/2 (or according to taste)

Oil - 1tsp
asafoetida powder 1 pinch
Mustard seeds - 1/2 tsp


Method of Preparation

1) Peel and grate carrots, cut tomato, bell pepper and scallion into small pieces.
2) Add salt, squeeze lemon juice.
3) Heat a tsp of oil and add mustard seeds and once it splutters, add the hing powder and add it to the salad.
4) Mix everything and garnish with cilantro.

Note - If you want your salad to be little spicy you can slit a green chilly after adding mustard seeds leave it for a minute and add hing and add it to the salad.


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