Indian Spiced Rainbow Carrot Salad

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I’ve been a little absent on the blog the last couple days.  Its been one of those weeks where there’s so much going on, I can’t seem to get everything done in the allotted 24 hours.  Thank goodness for the time change!  At least I have a couple more hours of daylight to work with.  Enough work woes, let’s get on to today’s recipe!

Being someone who is NOT a fan of peas and carrots, I’ve surprised myself with the last couple carrot dishes I’ve made for the blog.  Then again, you could cover dirt in Indian spice and I’d probably eat it.  It’s a minor obsession.  The first time I had Indian food was in Scotland, of all places, and ever since, I can’t get enough of it in my diet.  I have one friend who loves it as much as I do, so whenever we meet for our occasional girl’s lunch, we hit an Indian buffet downtown Greenville.

What’s great about this dish is you can literally whip it up in about 10 minutes.  The only thing you have to cook are the almonds and you don’t even have to do that if you don’t want to.  Toasting them does give a fantastic flavor, but if it’s too fussy, just toss them in.  It’s healthy, easy to make and goes with just about anything you want to serve with it.  Hope you enjoy!

Indian Spiced Rainbow Carrot Salad

serves 4

1 lbs rainbow carrots

1/2 cup golden raisins

1/3 cup sliced almonds, toasted

1/4 cup chopped fresh parsley

juice of 1 lemon

3 Tbsp of honey

1/3 cup olive oil

2 heaping Tbsp of garam masala

1 tsp of cumin

salt and pepper

Using a vegetable peeler, shave the carrots into shreds.  Place in a bowl.

Toast the almonds in a dry skillet.  Allow them to cool completely.

Mix together the lemon juice, honey, olive oil, garam masala, cumin and a couple pinches of salt.  Pour the dressing over the carrots and toss to coat.

Sprinkle the toasted almonds, raising and parsley.  Serve cold or room temperature.

 

 

Jennifer Glover
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