Carrot and Ginger Salad

This simple, quick to make and very attractive salad is the perfect accompaniment to Indian curries.

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RECIPE – feeds 4 

5 or 6 large carrots

1 fresh red chilli, de-seeded and finely sliced

a 2cm knob of fresh ginger, trimmed but not peeled, finely chopped

a handful of flaked almonds

a small bunch of fresh coriander, leaves only, chopped

lime juice


METHOD

Peel and trim the carrots. If you are lucky enough to have a food processor with a grater attachment then you’re in luck, otherwise you will have to grate the carrots by hand. Put them into a salad bowl.

In a small, NOT non-stick pan lightly toast the flaked almonds until they are lightly and evenly browned. Keep your eye on them as they can burn quickly, when you judge that they are ready tip them out of the pan onto a plate to cool – the pan will be hot and they will cook on if left in it. Remove any toasted almonds that are burned as they are bitter.

Add the almonds to the carrots, together with the chilli, ginger and coriander. Toss thoroughly to mix, and when you are ready to eat sprinkle lime juice over the salad and toss again. Check the taste and add more lime if necessary, a little at a time.

Serve as a side salad alongside anything spicy, but this goes particularly well with many Indian dishes.

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