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Carrot, Peanut and Prune Salad

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Carrot, Peanut and Prune Salad
  • Chef:
  • Recipe Servings: 6
  • Cook Time:
  • A summer salad, tossed with a tangy caramel and orange dressing, that goes very well with Indian dishes. With the crunchiness of peanuts and carrots, this salad is a great option for a brunch.

Ingredients

  • Dressing:
  • 2 Tbsp sugar
  • 1/2 cup orange juice (fresh or tetra pack)
  • 1/4 cup lime juice
  • 1tsp cumin juice
  • 1 tsp cumin seeds, roasted and roughly crushed
  • 1/2 tsp salt
  • 1/2 tsp pepper

  • Salad:
  • 6-8 pitted California prunes
  • 500 g carrots, peeled and cut into julienne
  • 1/2 cup roasted peanuts, roughly chopped
  • 2 Tbsp chopped coriander leaves
  • 2 Tbsp sesame seeds, roasted

Method

  1. Dressing:
  2. Place sugar in a pan on moderate heat until you get a dark caramel.
  3. Remove pan from heat and carefully add orange and lime juice.
  4. Return pan to heat and stir continuously until you get a smooth, light brown, slightly thick syrup.
  5. Stir for a few minutes longer and remove from heat. Mix in cumin, salt and pepper. Set aside.

  6. Salad:
  7. Steam carrots for 1 minute. Cool and refresh in ice water. Drain.They should still be very crunchy and bright orange in color.
  8. Cut prunes into halves. Place all ingredients for salad in a bowl or platter and pour on the tangy caramel dressing.
  9. Toss to coat salad evenly. It is not essential, but preferable, that the salad is chilled.
  10. Tip: Use orange carrots, as the red ones tend to be too watery.

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