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.
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