Day 26: Indian-spiced carrot salad

indian-spiced carrot salad - Day 26 of my 30 day challenge - www.scalingbackblog.com

indian-spiced carrot salad - Day 26 of my 30 day challenge - www.scalingbackblog.com

This month has given me a great opportunity to try flavors and cuisines that I’m not very familiar with.  This indian-spiced carrot salad utilizes cumin and sesame seeds for it’s amazing flavor.  I can’t vouch for it’s authenticity since I combined flavors that I like and came up with a salad that I love to eat.  The garbanzo beans make it a little more substantial and I added the apple for sweetness and crunch.  You could add some roasted chicken or shrimp if you would prefer a non-vegan version or some grilled halloumi cheese would also be a good option.  I stuffed some into a pita for a quick portable lunch.

indian-spiced carrot salad - Day 26 of my 30 day challenge - www.scalingbackblog.com

indian-spiced carrot salad - Day 26 of my 30 day challenge - www.scalingbackblog.com

 

indian-spiced carrot salad - Day 26 of my 30 day challenge - www.scalingbackblog.com

 

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5.0 from 1 reviews
Day 26: Indian-spiced carrot salad
Author: 
Serves: 4
 
This indian inspired salad features crunchy carrots, sweet apples and creamy garbanzo beans and lots of fresh herbs. You can make this a warm salad with the addition of some grilled chicken or shrimp.
Ingredients
  • 4 carrots, peeled
  • 1 apple, peeled
  • ¼ cup golden raisins
  • 2 teaspoons cumin seeds
  • 2 tablespoons sesame seeds
  • 1 14-ounce can garbanzo beans, drained and rinsed
  • ¼ cup parsley, roughly chopped
  • ¼ cup mint, roughly chopped
  • ¼ cup pistachios, chopped
  • 1 tablespoon sherry vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
Instructions
  1. Place the raisins in a small bowl and cover with boiling water. Let the raisins plump for 20 minutes or so until the raisins are soft.
  2. Toast the cumin and sesame seeds in a small skillet over medium heat for 5 minutes or until the seeds start to turn golden brown and are fragrant.
  3. Finely grate the carrots and place them in a large bowl.
  4. Core the apple, finely slice and add them to the carrots along with the garbanzo beans.
  5. In a small bowl combine the sherry vinegar, lime juice and olive oil. Pour the dressing over the carrots, add the parsley, mint and ¾ of the sesame-cumin mixture.
  6. To serve sprinkle with the pistachios and the remaining sesames and cumin seeds.

indian-spiced carrot salad - Day 26 of my 30 day challenge - www.scalingbackblog.com

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    4 thoughts on “Day 26: Indian-spiced carrot salad

      1. Tina Post author

        Hi Gina,

        Thanks for trying the recipe! I’m so glad you liked it. It was a whole new flavor profile for me and I wasn’t sure at first if it was going to be successful but once I tasted it I couldn’t wait to make it again!

        Reply
      1. Tina Post author

        Hi Cat,

        I’m so glad you liked it. I wasn’t too sure about that when I put it together but I was so pleased when I tasted it. Definitely a different flavor profile for me!

        Reply

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