Carrot Salad With Lemon And Cilantro Recipe

Ingredients

Carrots - Peeled and Grated, 1/2 lb

Lemon Juice - 1 whole squeezed

Lemon Zest - 1 tea spoon

Salt - 1 tea spoon

Cilantro - finely chopped - 1 bunch

Black Mustard seeds - 1 teaspoon

Olive Oil - 1 tablespoon

Roasted Cumin powder - 1 teaspoon

Preparation

Add the lemon juice, lemon zest and salt to the grated carrots and mix well.

Heat olive oil on medium heat in a small pan and add the black mustard seeds to oil, cover the pan and take it off the stove once the mustard seeds pop. Let the oil cool for a minute, then add cumin powder to it and pour it on top of the grated carrots. Add the finely chopped Cilantro, mix well, chill the salad in the refrigerator for about 2-3 hours before serving.