Carrot Salad

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File:Carrot Salad.jpg
Carrot Salad



  1. Trim, peel and cut carrots into small pieces. In a bowl, toss with salt and set aside.
  2. 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.
  3. Add lemon juice and toss. Serve at room temperature or cold.

Serves: 4

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