Ingredients:
1 cup carrots, scraped and shredded
3 tablespoons red bell peppers, finely chopped
3 tablespoons cashews or 3 tablespoons almonds, chopped and toasted
1/4 teaspoon salt
1 teaspoon vegetable oil
1/2 teaspoon black mustard seeds
1/2 tablespoon cilantro or 1/2 tablespoon parsley, minced
Directions:
If very moist, press shredded carrots dry before mixing the salad. Mix carrots, bell pepper, cashews and salt.
In a small pan heat oil over medium heat until hot. Add mustard seeds and fry until they sputter and turn grey.
Pour oil and seeds over salad, add herbs and toss to mix. Serve.
Servings: 2-3
Time preparation: 15 min.
Time total: 15 min.