We try to keep up our Salad consumption all year. It is easy to forget about salads in cold weather, moving instead to soups and broths, roasted and baked dishes and hot snacks. But salads bring a freshness into the diet, lifting the day with its flavours, and complimenting the hotter dishes. We will eat them as a snack or a course before the main meal. In Summer, naturally they are cooling and refreshing.
This one is special – an Indian salad of carrot, capsicum and cashews and can be made any time of the year. It is dressed with yoghurt and tempered black mustard seeds.
You might like to read What is a Kachumber?
Carrot and Cashew Salad | Carrot Kachumber
1 cup peeled and finely grated carrots
0.33 cup finely chopped red or yellow capsicum
0.33 cup cashew nuts, chopped
2 Tblspn yoghurt
1.5 Tblspn ghee
1 tspn black mustard seeds
1 Tblspn coriander leaves, chopped
scant 0.5 tspn black pepper
sea salt to taste
Combine the carrots, bell peppers, nuts, pepper, salt and yoghurt in a mixing bowl.
Heat the ghee in a tadka pan or small pan over a moderate heat until it is hot. Add the mustard seeds and allow to pop. Pour over the salad, add the fresh coriander leaves, and mix before serving.
recipe notes and alternatives
Broken cashew nuts are often available from your Indian grocery, much cheaper than purchasing them through a supermarket.
Cashews can be replaced with almonds, hazelnuts or pistachios.