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Shredded Carrot Salad with Cumin and Cashews

Shredded Carrot Salad with Cumin and Cashews

By Laura RussellOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

This recipe transforms ho-hum carrots into a delicious, eye-catching salad. The key is to shred carrots to minimize fibrousness and enhance sweetness; use the large holes on a box grater or a food processor fitted with the medium shredding disk. We add a final layer of flavor to the finished dish with a tarka, made by blooming spices and/or aromatics in hot fat to release their fragrance and flavor, a technique that comes from the Indian kitchen. Cilantro lends herbaceousness, while jalapeños bring a kick of heat. For a milder version, remove the seeds from the chilies.

Ingredients
  • 1

    pound medium carrots, peeled and shredded (see headnote)

  • 2

    jalapeño chilies, stemmed and thinly sliced

  • 2

    tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 3

    tablespoons neutral oil

  • 2

    teaspoons cumin seeds OR brown mustard seeds OR a combination

  • ½

    cup roughly chopped unsalted OR salted cashews

  • ½

    cup roughly chopped fresh cilantro OR mint

Step 1

In a large bowl, toss together the carrots, two-thirds of the chilies, lemon juice and ¼ teaspoon salt; set aside.

Step 2

To make the tarka, in an 8-inch skillet over medium-high, combine the oil and cumin seeds. Cook, swirling the pan, until the seeds begin to sizzle, 30 to 60 seconds. Add the cashews, then cook, stirring often, until fragrant and once again beginning to sizzle, about 1 minute.

Step 3

Pour the tarka over the carrot mixture and toss. Cool slightly, then add the cilantro and toss again. Taste and season with salt and pepper. Serve sprinkled with the remaining chilies.