Spicy Indian Carrot & Chicken Salad

Spicy Indian Carrot & Chicken Salad

¾ to 1 lb carrots, peeled & grated

¼ C coconut, shredded

1/4  C cashews, optional

½ tsp  salt

1 – 2 T lemon juice

1 tsp peanut oil

1 tsp black mustard seeds

1 tsp cumin seeds

1/8 tsp asafetida (can be purchased at Indian grocery stores, like Bollywood Market)

1 large jalapeno pepper, sliced.

1.      In a medium bowl, mix carrots, coconut, cashews, salt and lemon juice.

2.      In a small saucepan, heat the oil over medium heat.  Add mustard and cumin seeds once the oil is hot; the seeds should splatter upon contact with the hot oil, so cover the pan until the splattering slows (but watch and make sure the seeds don’t burn).

3.      Add the asafetida and peppers.  Cook, stirring for 1 minute.  Transfer to the carrot mixture, stirring gently to mix.  Let sit 1-2 hours in refrigerator. 

4.      Serve carrot mixture on bed of salad greens with sliced, cooked chicken.