Sunday, 16 December 2012

Carrot Salad

For this little carrot, sultana and black mustard seed salad  you need to peel the carrot in long shreds with a potato peeler so they look like orange noodles.
When frying the mustard seeds I hold a large glass saucapan lid over the fry pan to keep the hot seeds from exploding all over the kitchen.

It serves one generously


2 medium carrots ( enough to tightly pack 1 cup when shredded)
2 tablespoons of vegetable oil
2 tablespoons of  lime /lemon juice
2 tablespoons of sultanas
1 tabespoon of black mustard seeds
a pinch of salt


Peel the carrots into long shreds and put in a bowl
Mix in the lime juice and sultanas and a pinch of salt ( or to taste)
Heat the oil in a frypan and once hot add the mustard seeds.
Fry the mustard seeds briefly until they have finished popping
Pour the hot oil and mustard seeds over the salad and stir.

Ingrdients: Enough carrot shreds to

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