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Carrot Salad Recipe

This carrot salad unites flavors from popular curry dishes such as fresh turmeric root, green chilies, and curry leaves. A bright and colorful appearance in the salad bowl is the outcome. Their taste is sweet to hot.

Carrot salad

Prep Time: 20 minutes
Cook time: 0 minutes
Yield: 4

Category: Salad
Cuisine: Indian inspired
Suitable: Vegetarian Diet

Salad ingredient list:

  • 400g carrots, finely grated
  • 2 chilies, green, medium hot
  • 1 thumb-sized piece of turmeric root, finely grated
  • 3 celery stalks, thinly sliced 
  • 4 tbsp of olive oil
  • 1 red onion, small, finely diced
  • 3 sprigs curry leaves
  • ½ tsp Himalayan crystal salt
  • 1 apple, large and crunchy, diced
  • 2 tbsp red wine vinegar

Tip: The salad flavors develop with time. Prepare it an hour before serving and keep refrigerated. Keep leftovers for the next day.

Step by step:

  1. Clean the carrots. With a hand grater or a kitchen-machine finely grate the carrots. Put them into a salad bowl.
  2. Wash and de-seed two green medium-hot chilies. Finely dice them before adding them to the carrots.
  3. Peel and finely grate the fresh turmeric root into the bowl.
  4. Measure four tablespoons of olive oil and stir under.
  5. Wash and thinly slice the celery sticks before you mix them under.
  6. Wash the curry leaves, take them off the sprig, and thinly slice them before tossing them under.
  7. Add Himalayan crystal salt to taste.
  8. Before adding the crunchy apple to the bowl, wash, and decor it and dice the fruit into pieces.
  9. Measure two tablespoons of red wine vinegar and mix everything well.
  10. The flavors develop more intense with time. It is a good idea to prepare the salad and let it rest before serving for an hour in the fridge. 
  11. Keep leftovers for the next day.
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