Carrot salad with cashew nuts
4 servings
30 minutes
The recipe is taken from the book "Holiday salads and appetizers. Very simple.
Calories134.3kcal
Proteins4.9grams
Fats7grams
Carbohydrates13.3grams
Carrot
4
pc
Bell pepper
0.5
pc
Roasted cashews
0.3
glass
Salt
0.5
tsp
Yoghurt
2
tbsp
Clarified butter (ghee)
1.5
tbsp
Black mustard seeds
1
tsp
1
Peel the carrot and grate it on a fine grater.
- Carrot: 4 pieces
2
Clean the pepper and chop it finely.
- Bell pepper: 0.5 piece
3
Combine carrot, pepper, nuts, salt, and yogurt and mix thoroughly.
- Carrot: 4 pieces
- Bell pepper: 0.5 piece
- Roasted cashews: 0.3 glass
- Salt: 0.5 teaspoon
- Yoghurt: 2 tablespoons
4
Heat oil in a small cast-iron skillet over medium heat.
- Clarified butter (ghee): 1.5 tablespoon
5
Prepare the seasoning: put mustard seeds in oil and fry them until they turn bluish and start to crackle.
- Black mustard seeds: 1 teaspoon
6
Pour the ready seasoning into the salad, add fresh herbs, and mix.
- Chopped cilantro (coriander leaf): 1 tablespoon
