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.
Ingredients
– 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.
Instructions
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
