Shredded radish, coconut and carrot salad

This Indian salad is an excellent side with spicy food.

This was among the first cookbooks I purchased. Over the years we have cooked a large majority of the dishes. The level of detail and the wonderful dishes make this book essential for any cook who wants to master Indian food.

For more recipes from this cookbook, click here.

1 large bunch small radishes cut horizontally into thin slices

3-4 carrots (1 cup) shredded carrots

3/4 cup shredded fresh coconut (bought frozen is fine)

Salt

Mix the carrots, coconut, and salt. Put them in a sieve and let them drain for 1 hour. At the end of the hour, press out as much liquid from the mix as possible.

1/2 teaspoon cayenne or mild paprika

2 tablespoons chopped fresh cilantro

Mix the above into the carrot mix.

2 tablespoons ghee or olive oil.

1/4 teaspoon each of celery seeds, fennel seeds and cumin seeds

Heat oil in a small pot, when hot add the seeds and cook for 1 minute. Pour over the carrot mix and blend in well. To serve, add a layer of fresh green salad leaves, lettuce, spinach, or other greens. Mound the carrot mix over the leaves. Add a ring of radish around the mound.

Serve and enjoy.

NOTE: Leave out the ghee to make this dish vegan.