Indian Carrot Salad
Recipe by Chef Michael Williams
Michael Williams

Indian Carrot Salad

  • Prep time 15 mins

Beautiful and vibrant, this turmeric and coriander spiced carrot salad is wholesome, easy to make and the perfect side to chicken, beef or even seafood.



  1.  You will need about ½ cup of uncooked rice to make 1 ½ cups cooked. Cook the rice and then spread on a plate to cool. Then combine with the carrots in a medium sized mixing bowl.
  2.  Preheat a medium fry pan on medium heat. Add the butter and once it melts a little, add the onion and celery. Sauté, stirring occasionally until the onions are lightly browned all over.
  3.  Now add the ginger, turmeric, coriander, salt and pepper and sauté for about 1 minute more, stirring frequently.
  4.  Remove from the heat and transfer to the mixing bowl with the rice and carrots.
  5.  Add the yogurt and vinegar and give a good stir.
  6.  Your amazing salad is done and ready to be eaten. Serve warm or cold.


• Add ¼ cup of chopped cilantro for that fresh taste. 
• You could make this salad with barley or quinoa instead of rice for another option. 

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