Carrot and Onion Salad

Page 171

Cuisine: Indian | Course Type: Salads

(1 review)

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Recipe Review

This book has two very good carrot salads (on facing pages). This one takes a little more effort, but is my favorite. The smaller amount of cayenne is fine (we like things hot, but still ...). I serve this with lots of things, not just Indian.

To soften the texture and flavor of the onions a bit, I either toss them into the boiling carrots just before draining or put them into the sieve and pour the boiling water through them.

I've made this with radishes, cut similar to the carrots, replacing some of the carrots. This worked quite well, and was even more colorful.

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