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.
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.