Indian Carrot Salad

Ingredients

• 300 g Yogurt (0.3% fat)
• 400 g carrots (4 carrots)
• 2 red onions
• 1 tbsp oil
• 1 tbsp brown mustard seeds
• 1 tsp ground cumin
• Salt
• 1 tsp chili powder
• ½ bunch mint
• ½ lemon

Instructions

1. 1.

   Drain the yogurt for about 30 minutes in a fine sieve.

2. 2.

   Peel the carrots, cut them crosswise into halves and then slice into very thin strips with a knife or vegetable peeler.

3. 3.

   Peel the onions and slice them into very thin strips.

4. 4.

   Heat the oil in a pan over low to medium heat and briefly toast the mustard seeds until they start to pop.

5. 5.

   Add the carrots and onions. Stir in cumin, salt and chili powder and cook for 3–4 minutes over medium heat until just tender.

6. 6.

   Transfer to a bowl and let cool.

7. 7.

   In another bowl combine the yogurt with chopped mint leaves and a squeeze of lemon juice, stirring well.

8. 8.

   Mix the cooled carrot mixture with the yogurt sauce and serve immediately.