This Quick Carrot Salad is a delicious way to get some carrots in your family’s diet.
Carrots are full of essential nutrients for children. They are a great source of vitamin A, vitamin B6, vitamin C, vitamin K, potassium, fibre folate, just to name the few. Carrots are known for their richness of the antioxidant nutrient known as beta-carotene. They also support vision health and have anti-cancer as well as cardiovascular health benefits. Though carrots are of different varieties, for example, orange carrots, purple carrots, yellow carrots, white carrots and red carrots. You can make this salad with any variety of carrots.
I decided to make a Quick Carrot Salad. I say it’s quick because it really gets ready in just a few minutes. I know how hard it is to get our kids eat their vegetables, and salads are the last to go down. Thankfully, my daughter loves to eat raw vegetables. She likes to munch on carrots, cucumbers, tomatoes- just to name the few. To make this more appealing and appetising for her I try to add some herbs to her food. Instead of serving just plain carrots, I serve this salad to during her meal.
In the following recipe, I have added some lemon juice to carrots and tempered it with ginger, cumin and mustard seeds. Additional flavour to this salad is given through the cilantro leaves. To give this salad a little crunch, I have added some sunflower seeds. My daughter enjoys this carrot salad and I love the fact that she finishes off her veggies.
When shopping for carrots, look for those which are firm, straight and bright in colour. Deeper the orange colour, more beta-carotene is present in that carrot. Avoid those that are limp, rubbery or have cracks in them. Store carrots in the coldest section of the refrigerator wrapped in the plastic bag or paper towel. Keep them away from away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it will cause them to become bitter.
With everything said, let’s go through the recipe for the Quick Carrot Salad:
Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
2 cups carrots (shredded)
1 tbsp cilantro leaves (chopped)
1 tbs sunflower seeds (optional)
1 tsp lemon juice
1 tsp oil
1/2 tsp sugar
1/2 tsp ginger (chopped)
1/2 tsp cumin seeds
1/4 tsp mustard seeds
Salt to taste
In a non-stick pan, heat oil and add ginger, cumin, and mustard seeds.
Once they crackle add shredded carrots. Add lemon juice, salt and sugar. Mix everything well, cover it with a lid and turn off the heat.
Let it rest for a minute.
After a minute, add sunflower seed and cilantro leave. Mix well.
Serve it as a side dish with your meal.
This recipe will stay well for a day in an airtight container. Store it in the refrigerator.For grown-ups, you can add some cut green chilies along with ginger for some heat. Instead of sunflower seeds, you can also add roasted peanuts. Just make sure there are no nut allergies.