Carrot Salad
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I know this sounds absolutely disgusting, but it tastes fantastic. It is a quick, easy side to spicy main dishes (like chili or curries). I got the basic idea for the recipe from an Indian cookbook, but I have simplified it considerably.

  •  4-5 carrots peeled and grated in the food processor (or cut into match sticks, but don’t grate by hand as it will result in carrots that are too small and thin)

  • ½ c coarsely chopped dry roasted unsalted peanuts

  • 2 T vegetable oil

  • ½ t sugar

  • ½ t ground cumin

  • pinch cayenne

  • salt to taste

  • ~1 t lime juice, or to taste

Toss all of the ingredients together. Chill or not. It will stay edible for several days in the refrigerator, though the peanuts will start to get spongy.

Serves 4