Pickled Carrot Salad Recipe with Mint & Coriander Seeds

by Irena

Mix the vinegar, salt and pepper in a bowl and set aside.

Heat a frying pan over medium and cook the coriander and cumin seeds with no oil for 1-2 minutes, stirring frequently to prevent burning. This toasting process will heat the oils and release all the beautiful aromas and flavours from the spices.

Grind the toasted coriander and cumin seeds using mortar and pestle or an electric grinder. You can also beat the hell out of them with a wooden pin. Return the spices to the frying pan and add the olive oil. Heat up until hot but not smoking or sizzling, cook together for 30 seconds.

Mix the carrots with chilli and mint and pour in the vinegar dressing. Now add the hot spiced oil together with the spices and mix thoroughly. I know this sounds strange but adding hot oil to carrots adds magic to the pickling process. Also, I don’t know if this is just an old myth but treating raw carrots with hot oil helps to release beta-carotene. I suppose that does happen when you cook carrots so there you go.

Garnish with extra mint.

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