Carrot And Cucumber Salad With Spiced Mustard Dressing


Carrot and cucumber salad with spiced mustard dressing

This is a summer salad that’s very simple to make. I have used yogurt instead of mayonnaise to give it a lighter feeling. Tempering the spices results in a headier flavor. The freshness of this dish is further accentuated when it is served chilled-ideally as part of a summer lunch menu.


        4 tablespoons plain yogurt, 2 tablespoons sesame seeds, toasted and ground

        2 teaspoons cumin seeds, toasted and ground, ½ lb (250 g) cucumbers, peeled, deseeded and diced

        ½ lb (250 g) carrots, grated, Salt, to taste

        2 teaspoons oil, ½ teaspoon black mustard seeds

        1 small, fresh green chili pepper, slit lengthwise and deseeded

        ¼ teaspoon ground turmeric, ¼ teaspoon Asian chili powder or ground cayenne pepper

        1 tablespoon fresh lemon juice, 2 tablespoons minced fresh mint leaves, for garnish.


Step 1:

Toast the cumin seeds in a heavy-bottomed skillet over medium heat, until aromatic. Grind the toasted cumin seeds with a mortar and pestle or coee grinder.

Step 2:

Combine the yogurt, sesame seeds and cumin seeds in a small bowl. Mix well to make a smooth paste. Mix in the cucumbers, carrots and salt. Set aside.

Step 3:

Heat the oil in a small skillet over medium heat. Add the black mustard seeds and chili pepper, and cook for about a minute, stirring until aromatic.

Step 4:

Add the turmeric and Asian chili powder to the skillet, stir, and immediately pour the ‑avored oil over the cucumber mixture.

Step 5:

Add the lemon juice and toss gently. Place in the refrigerator to chill thoroughly.

Step 6:

Serve cold topped with the mint leaves.

Food: Carrot and cucumber salad with spiced mustard dressing

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