Carrot Salad w/pickled Ginger

This simple and tasty Indian salad makes the humble carrot shine. It’s an easy home style recipe that is refreshing, and oh so good!

Carrots are naturally sweet, so they pair really well with tangy and spicy ingredients for a fully balanced flavor. I use crunchy shaved carrots, with ginger pickled in lemon juice, chillies, and few other simple ingredients. This is a delicious side to any meal. Do try!

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Ingredients:
serves 4
2 large carrots, washed and peeled
1/2 english cucumber, chopped (I prefer this kind as it has fewer pulp and seeds)
2″ piece of ginger, scrap the skin off with a spoon (make sure you pick tender ginger that are not very fibrous)
3 indian green chillies, finely chopped (you can use fewer, or substitute a milder chilli)
1/2 tsp cumin powder
juice from 2 lemons
1 tsp coarse salt
1 handful cilantro, finely chopped (use could use parsley if you don’t like cilantro)

Method:
First, let’s prep the ginger:
Take about half of the ginger piece (~ 1″) and cut them into slabs, and then cut the slabs further into thin lengthwise strips. Place the ginger strips in a separate bowl. Squeeze the juice from one lemon into this bowl, along with a pinch of salt, and 1/2 tsp cumin powder. Toss together and set aside to marinate for at least 15 minutes, preferably 20-25 minutes.

In the meanwhile, let’s make carrot ribbons:
It’s really easy to do. Use a peeler and keep peeling them exactly like when you peel off the skin. Just exert a little bit more pressure, as you swipe the peeler down the entire length of the carrot. Keep shaving them until you’re left with flat, long shavings or ribbons of carrot. Be careful, watch your hand when you get to the end. Set aside the carrot ribbons.

After 20 minutes of marination, strain the ginger from the liquid, and save the gingery cumin picking liquid

Making the salad:

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Chop the remaining half of ginger into a really fine mince. Take a large mixing bowl, place the finely chopped ginger and chillies in it. Add in the juice of one lemon along with 3/4 tsp of coarse salt. Also add the reserved ginger pickling liquid. Use a fork to whisk everything together well.

Place the carrot ribbons, cucumbers, and cilantro. Toss together gently until everything is mixed thoroughly.

Just before serving, sprinkle the freshly pickled ginger slivers over the top.

Serve fresh and at room temperature.

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