Indian carrot salad recipe

Carrots are an ideal, natural source of vitamins accessible all the year round but it is the young, fresh spring carrots that are the most delicious. This Indian carrot salad recipe presents a salad dressing rich in flavors and quick to make.

Vegetarian food
Wheat free
Egg free
Soy free
Corn free
Sugar free
15 Min.



Peel the carrots and slice them thinly or grate them coarsely. Let it rest for 5 minutes and then squeeze out its juice.


Cut the purple onions into thin slices, too.


Mix the carrot and the onion.


Mix into the plain yoghurt the sesame seed oil, the vinegar, the chili mustard, the salt and the curry powder.


Toss the dressing together with the vegetables and cool it well.


Roast the sesame seeds in an empty pan and serve the salad with the roasted seeds and the chives.

6 Comment
portion unit: EUUSUK
14 ⅛ oz
2 ⅞ oz
purple onion
7 oz
plain yogurt
1 coffee spoon
curry powder
1 tsp


Vegetarian food Gluten-free Wheat free Egg free Soy free Corn free Sugar free

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