Off late I have taken a liking to eating carrots with a side of hummus or zataar labneh. It’s my usual go-to snack at work as well. I have always liked eating the red carrots I find back home. When I first came to Dubai, finding red carrots also referred as Pakistani carrots became a rarity.
I took my own sweet time liking the orange-tinged New Zealand or Australian carrots but now I use them in mostly everything. I put diced carrot in tomato soup (it lends a beautiful color and adds an undertone of sweetness to the acidity of the tomatoes) in savoury snacks like Poha, Upma or just carrots in salads.
Orange carrots are a good source of beta carotene and Vitamin A. Long hours spent glaring at the computer screens have left my eyes looking tired so I munch on these apart from investing in an eye cream.
I have family come over often for weekend lunch. My brother in law likes experimenting with salads and his favorite is the sprouts salad I make. However this time around he asked me to make something different.
I instantly remembered a bookmarked recipe from BBC Good Food’s website. I had red cabbage in the fridge and decided to make this Red Cabbage and Carrot Salad. It’s an adapted version.
Ready in 10 minutes max
Serves : 4 people
3 carrots grated
1 baby red cabbage
1 medium sized red onion thinly sliced
4 sprigs of coriander and mint leaves each
1/3 cup toasted and coarsely chopped salted peanuts
Juice of 2 limes
2 tsp extra virgin olive oil
1/4 tsp cayenne pepper powder
1 tsp organic brown sugar
Toss all the veggies in a salad bowl. I have added more of the peanuts since we like a bit more crunch in the salad. I have used a pack of pre-toasted and salted peanuts which you easily get in Indian supermarkets.
In a small bowl mix the ingredients for the dressing and blend them well.
Add the chopped herbs and pour the dressing over it. Add the toasted peanuts and serve immediately or chill for 10 minutes.
I hope you like this recipe as much as my family did.