Carrot Slaw/Carrot Salad

This is a simple and delicious slaw with season's best carrots and flavored with Meyer lemons. This healthy, vegan salad is a crowd pleaser and can be made in minutes! This is a very tasty side for Spring or a anytime healthy snack!

I received samples that I used in creating recipes and the opinions expressed are my own. Melissa's carrots and Meyer lemons were of amazing taste and I love the Meyer lemons in my mom's recipe. If you are wondering what is Meyer lemon, then it is a hybrid variety of lemon and it has smoother and thin skin, and are less acidic when compared to regular lemon. But they are packed with flavors to boost any dish sweet or savory. If you can't find Meyer lemon, use the lemon you have.

This is my favorite from my childhood and my mom used to make this slaw often. This is often made in our home. Our entire family loves this salad. Shred the carrots, add the salt, lemon juice, chopped chilies and add the tempering. The asafetida in the tempering along with mustards adds a lovely flavor in this salad. 

This salad doesn't take too long if you make it in smaller quantities or when you use a food processor for shredding the carrots. Thin or thick shredded carrots can be used, it is just based on your preference. Just make this salad with spiralized carrots for a wow factor! Kids love the spiralized version of this salad. I often make this salad with thin shredded carrots, just like the way my mom made it!

I have used Thai green chili and that gives the heat to this salad. Adjust the quantity of Thai chilies or any other chilies you use, according to your taste requirements. My mom used to prepare this in this way and I have been following the same for years! Mom's recipes are always a keeper. In addition, every bite gives you nostalgic trips down the memory lane.

This fresh salad with zing from Meyer lemons and Thai chilies along with fresh juicy carrots is a crowd pleaser. This can be prepped ahead and kept in the fridge without the addition of salt. Yes, hold on to the salt! As soon as you add salt, the juices from the carrots will be released. That would be fine too, if you love the salad that way (I love this salad in both ways, as the carrots soaked in lemon and salt will give a different flavor boost). Add the salt and mix just before serving, for the fresh flavors and the fresh juices released will give a different profile.

Carrots are not just for curries or pulao. They are great in salads like this salad where carrots are the star! Carrot Halwa is a traditional and addicitve dessert and it is hard to say a no to it! Try to make this Carrot Fries for a healthier spin on instead of potato based fries. Did you know carrot tops or leaves are edible and are rich in potassium? Carrot and Ginger Soup topped with Carrot Tops Pesto is a comforting bowl utilizing the entire fresh veggie. 

Today is Monday and that means today is the day we share yummy recipes for a voted theme in our Foodie Monday Blog Hop group. We are sharing carrot recipes this week and check here for participation as well as for amazing recipes. Spring is almost here and Easter is around the corner. Carrots are amazing spring veggies and they come in a variety of colors, and recipes with it come in handy to plan for spring sides or desserts! 

I am also linking this to Sundays on Silverado, Share The Wealth, Happiness is Homemade, and Souper Sundays. Deb of Kahakai Kitchen hosts this event where you can share any salad, soups, or sandwiches, and check her page for more details.

Ingredients

Carrots - 1.5 cups, shredded

Salt - 1/3 tsp

Lemon juice - 1 and 1/4 tbsp

Green Thai chili - 1, finely chopped

Tempering

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Dried red chili - 1, torn

Asafetida - 1/8 tsp

Curry leaf - 1 sprig, optional

Method

Add the shredded carrots to a bowl, add the lemon juice, salt, and chopped green chilis.

Heat oil over medium flame in a pan. Add the torn red chili and mustard. When mustard seeds splutter add the asafetida and curry leaf (not added here). Fry for 20 seconds.

Pour the tempering on the carrot mixture.

Mix and serve as a side or a healthy snack