Carrot Salad

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When you are looking for easy salad recipes, make sure to keep this carrot salad in your repertoire. This can be made two ways, even three! And can be made ahead.

Rolled up carrot ribbons on a Himalayan salt plate.

Of the Indian carrot recipes, this is one of my favorites to put together when carrots are aplenty. And I like using the rainbow carrots for this recipe. Each color of these rainbow carrots has a distinct taste and texture, which as you know is a great thing to have in a salad.

A few interesting facts about this salad –

It uses a chutney as a dressing. I make it with peanut but you can easily substitute with cashews for a paleo friendly option.

The “chutney dressing” is always on the side

This fresh, zingy salad can be served on its own or as a side. The zing comes from the tempering of mustard and chillies in oil.

Tempering of chillies and mustard seeds in oil

The shredded version of this salad will make for a lovely sandwich filling as does the peanut chutney.

I am sharing two ways to make this easy and delicious salad.

One is where you make long strips of carrots, dip them in lemon juice and spices and roll them up to plate. The other is to cut carrots into strips and mix the other ingredients in.

Both the methods make a delicious salad and it is upto you what you choose on a particular day. You can also use pre shredded carrots for this to make things easy when in a time crunch.

5 from 6 votes

Carrot Salad

Course Salad, Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4


  • 4 carrots Various colors
  • 1/2 tsp lemon zest
  • 3 tbsp lemon juice
  • 1/4 tsp salt

Peanut chutney

  • 1/2 c peanuts raw , unsalted
  • 1 tbsp oil
  • 1/4 cup finely chopped onion
  • 1 clove garlic
  • 2 chilies whole, dried
  • 1 tbsp tamarind pulp
  • 1/2 cup water
  • 1/4 tsp salt
  • 1 tbsp sesame seeds slightly toasted
  • 2 tbs sunflower seeds


  • 1/2 tsp brown mustard seeds
  • 2 thai green chilli chopped fine


  1. Roast the peanuts on low heat until slightly browned

  2. Once roasted, remove from pan and keep aside to cool

  3. In the same pan, dry roast the sesame seeds and keep aside to cool

  4. Add oil to the pan and saute the onions and garlic until slightly browned. Finally add the dry chilies and saute until aromatic. Make sure to not overcook the chili.

  5. Soak the tamarind in half a cup of water and strain to remove any residual seeds

  6. Blend the peanuts, onion, garlic and tamarind water and salt until smooth. Reserve to serve with the salad.


  1. Heat oil and add the mustard seeds in it

  2. when the mustard seeds start to splutter around, switch off heat and add the green chili. allow to cool . when cool add this tempering to the lemon juice and mix .

Compose the salad

  1. Peel and Slightly blanch the whole carrots for about 3 minutes so they soften just little bit.

  2. Using a peeler, make thin ribbons from all carrots.

  3. Dunk each peel into the tempering mix and then roll it up to keep ready for plating.

  4. Or cut the carrots into julienne and mix the tempering into it

  5. Serve with chutney and sunflower seeds and sesame seeds for extra crunch

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