Indian Yellow Carrot Salad
Portions:
20Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens Julienned Yellow Carrots
- 2 tbsp (30 ml) Canola oil
- 1 cup (250 ml) Chopped onion
- 1 tbsp (15 ml) Finely chopped garlic
- 1 tbsp (15 ml) Ground coriander seeds
- 2 tbsp (30 ml) Curry powder
- 2 tbsp (30 ml) Ground tumeric
- 2 tbsp (30 ml) Freshly squeezed lemon juice
- 1 tsp (5 ml) Salt
- 1/2 tsp (2.5 ml) Ground black pepper
This recipe can also be done with the Arctic Gardens Minute Carrot Sticks .
Preparation
- Boil or steam the carrots for 2 to 3 minutes. Drain well and cool in the fridge.
- In a Dutch oven, sweat the onions and garlic in oil for 3 minutes. Add spices and cook for 2 minutes.
- Add the lemon juice and carrots. Mix all the ingredients together well and continue cooking for 2 minutes.
- Put the salad into a serving bowl and refrigerate for 30 minutes to allow the flavours to develop.
- Serve cold.
