INDIAN CARROT SALAD WITH COCONUT - a crisp tender, fresh, grated carrot salad with fresh coconut, mustard seeds and curry leaves; ready in 10 minutes; vegan and gluten free!
My favorite memory of a fresh salad while growing up was a large bowl of freshly grated carrot salad chock full of finely chopped green chilies and freshly grated coconut with a squeeze of lemon juice!
With all the exotic combinations of salads available now, this simple salad was almost forgotten and pushed to the back of my salad list. Not anymore! It has found its way to my plate today.
I was making this sambar with drumsticks/moringa from our garden and a simple coconut based Konkani curry called “Buthi” using what else, drumstick leaves and flowers, again from my garden (recipes will be up soon), to go with my rice. To complete my thali, I somehow could not think of anything else other than this simple yet delicious nostalgic grated carrot salad.
HOW TO MAKE INDIAN GRATED CARROT SALAD:
All the elements were already there in my kitchen: carrots, green chilies (home grown), freshly grated coconut and some curry leaves (again from my garden). Just peel and grate some carrots and stir in some finely chopped green chilies/jalapenos for the kick of heat. You can omit these if you like but do add some; gives a lovely spicy hue!
Shower some freshly grated coconut (fresh is best but if not available, frozen will do), add salt to taste and now it is ready for some tempering! Well, being a south Indian, how can I not put some seasoning/tempering or “phanna” as we call it in Konkani?
A dash of mustard seeds and fresh curry leaves in coconut oil is my go-to tempering for most of my south Indian curries/dishes. Same goes with this awesome salad too!
Squirt some freshly squeezed lemon juice and you are done! My simple Konkani home-cooked comforting meal was ready!
Don’t you just love this simple thali? What could be more comforting and soulful than a traditional, home-cooked meal you grew up with!
So, for the perfect accompaniment to your next meal, do try this simple, healthy and gorgeous grated carrot salad. It is so delicious and tasty that I used to enjoy it with chapattis too! Loved to scoop up this crisp tender grated carrot salad with a piece of chapatti or puri (deep fried Indian flat bread) often! If you love rolls, just fill your chapati, roll and enjoy!
It is portable enough to take for any party or gathering and so quick to put together too; comes together in 10 minutes! So, head on to your kitchen and make some!
Do try out some of these healthy salads I enjoy in my home:
Healthy Raw Carrot and Beetroot Salad
Spinach Salad with Cilantro Lime Dressing
Enjoy and Healthy Eating!
A crisp tender, fresh, grated carrot salad with freshly grated coconut, mustard seeds and curry leaves; ready in 10 minutes!
Ingredients
- 2 large carrots, peeled and grated (about 2 cups)
- 2 small green chilies/jalapenos (finely chopped, cut into roundels or slit)
- ¼ cup freshly grated coconut (or frozen grated coconut)
- ½ lemon juice
- Finely chopped coriander leaves/cilantro for garnishing
- Salt to taste
- 2 teaspoons coconut oil
- ½ tsp mustard seeds
- Few curry leaves
Instructions
- Wash, peel and grate carrots. Use the medium-sized grate in your grater.
- Place grated carrots in a serving bowl.
- Add finely chopped green chilies, grated coconut and salt to taste.
- Toss well. Squeeze lemon juice over the salad.
- Heat coconut oil in a small saucepan and once hot, add the mustard seeds.
- As soon as they start to crackle and pop, add the curry leaves and turn the heat off.
- Remove and add the tempering to grated carrot salad.
- Add finely chopped coriander leaves; give it a good mix and serve.
- You can make this ahead of time and serve chilled too (my favorite way to eat it!).
- ENJOY!!!
Notes
For added texture and flavor, you can stir in black or golden raisins, chopped walnuts, crushed peanuts, chopped dates etc.
If you love to add some proteins, just soak some moong dal (split moong dal) in water for about an hour, drain and mix into the salad. This then becomes “Kosambari” which is so popular in the southern part of India, specifically Karnataka.
I love to add moong bean sprouts sometimes whenever I have them ready in the fridge.
Have leftovers? Stir them into some beaten curd/yogurt to make a delightful raita!
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Angie's Fiesta Friday along with co-hosts Mollie @Frugalhausfrau and Monika's EverydayHealthyRecipes
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It's amazing how much flavour you could get from a one vegetable dish! Fantastic recipe, thanks for sharing with FF!
Thank you so much Monika 🙂 Excited and happy to be part of FF!
Nice - will try!
Thank you so much Rita 🙂 I am sure you will love the simplicity and natural taste of carrots shining through in this easy salad!
Carrot and Coconut Salad so refreshing and healthy!! Loved the coconut and carrot combination!!
Thanks so much dear 🙂 Fresh coconut always raises the taste and flavor of any dish several notches and it is a staple in most of my dishes!