This simple recipe is full of flavor and a great option for a picnic or a potluck.
If you're thinking about how to prepare fresh, seasonal produce in less expected ways, try using the power of herbs, spices, and flavors from around the world. This simple recipe is always a hit.
Yes, it looks like a pile of grated carrots, but it’s absolutely delicious and demonstrates several cooking maxims:
The trickiest ingredient to obtain is the curry leaves, which you’ll have to get from an Indian market. Trust me: It’s worth it. If you make a trip to get some, get extra and either freeze or dehydrate the rest for later use.
There’s really no substitute for the unique flavor of curry leaves, but if you absolutely cannot get them, I would substitute a half cup of chopped cilantro to this salad (but do not add to the oil, use fresh). So time to get out your box grater and get to work!
Carrots are a great source of beta-carotene, fiber, vitamin K, potassium, and antioxidants. Mustard seeds are an excellent source of selenium and a very good source of omega-3 fatty acids and manganese. Curry leaves are thought to be anti-inflammatory.
Servings: 4
Recipe contributed by Linda Shiue, MD.