Recipe: Tangy Carrot Slaw From the Kitchen Window column
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Tangy Carrot Slaw

A traditional South Indian recipe, red or orange beets can be substituted for carrots for a variation of this slaw. This salad packs a punch with its tartness from the sharp lime and the heat from the jalapenos. This is a colorful, pretty slaw. A cup of grated mango can be substituted for the lime.

Visi Tilak for NPR
Tangy Carrot Slaw
Visi Tilak for NPR

Makes 4 servings

2 tablespoons light olive oil or sunflower seed oil

1/4 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1/4 teaspoon asafetida powder*

1/2 medium jalapeno, seeded and finely chopped

2 cups grated carrots

1/4 cup finely chopped cilantro

Juice of half a lime

Salt to taste

Heat the oil in a saucepan. Add the mustard and cumin seeds and cover with a splatter shield. When the seeds start popping, add the asafetida powder; when the powder starts to sizzle and froth, turn off the heat. This will all be done in less than 2 minutes.

Add the chopped jalapeno and let it sit for a minute to flavor the hot oil. Transfer to a bowl and combine with the grated carrots, chopped cilantro, lime juice and salt. Toss well. Serve cold or at room temperature.

* Available at any Indian store, often known as hing