- 5 medium carrots
- salt to taste
- 2 tbsp vegetable oil
- 1 tbsp whole black mustard seeds
- 2 tsp lemon juice
- Trim, peel and cut carrots into small pieces. In a bowl, toss with salt and set aside.
- In a small heavy pan over medium heat, heat oil. When very hot, add mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots.
- Add lemon juice and toss. Serve at room temperature or cold.