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Carrot Salad

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Who said carrot salad had to be boring?


Carrot salad - a traditional Indian dish

This carrot salad stems from Goa

One thing I have always loved about traditional Indian food is the amazing flavours. It seems like each and every dish has its own individual character that sets it apart from the rest. This carrot salad is one such recipe. I was surprised at how much my young kids loved it.

The combination of roasted peanuts and carrots is amazing. The flavours and crunch textures work really well together.

Indians love their vegetable dishes but they aren’t big salad fans. I think after trying this carrot salad you will understand why this one is quite popular especially in Southern India.

It is best to make this when carrots are in season. The sweet flavour of young carrots makes this salad taste incredibly good.

Pour the warm tempering mixture over the other salad ingredients and serve.

This carrot and roasted peanut salad can be made ahead of time and cooked at the last minute. It is perfect for hot summer evenings together with your favourite curry dishes.

Yield: 4

Traditional Indian Food- Carrot Salad With Roasted Peanuts and Dried Chillies

Traditional Indian Food- Carrot Salad With Roasted Peanuts and Dried Chillies
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 3 large carrots - peeled and grated
  • 75g (3/4 cup) crushed roasted peanuts
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Juice of one lemon
  • 3 Tablespoon finely chopped coriander
  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 10 curry leaves
  • 1 Teaspoon red chilli flakes


  1. In a serving bowl, mix the carrots, peanuts, sugar, salt, lemon juice and chopped coriander. Set aside.
  2. Heat the oil in a small frying pan. Add the mustard seeds.
  3. When the seeds begin to pop, add the fresh curry leaves and the red chilli flakes. Be careful adding the chilli flakes if you do not like spicy food. You do not have to use one whole teaspoon. You don't have to add them at all for that matter.
  4. Allow to sizzle for about 30 second and then toss with the carrot mixture.
  5. Chill in the fridge for about 15 minutes and serve.

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Wednesday 6th of July 2022

Whow... 1 Tablespoon salt? It is a lovely combination, but seriously way too salty.

Caroline Toombs

Wednesday 13th of July 2022

Sorry, that should be 1 teaspoon. Thanks for noticing. I have amended the recipe. Dan

Rob Peat

Saturday 16th of June 2018

This, is the dog’s danglies!

It’s a really gorgeous salad. We’ve had it as part of a South Indian feast, with barbecues and I’ve taken it ito work as a stand alone salad.


Dan Toombs

Monday 14th of January 2019

Great to hear you like it Rob.

Thank you, Dan


Friday 27th of March 2015

Hi Dan,

I am giving your recipe crack,....however wanted to point out that carrots are not listed with the ingredients...



Dan Toombs

Monday 13th of April 2015

Hi Marc

Thanks for pointing that out. All fixed now.


Bev Carr

Friday 9th of January 2015

I'm confused about this recipe....cucumbers and coconut are not in the ingredients, but appear in the instructions. Carrots don't appear anywhere but in the picture. Sounds promising

Dan Toombs

Tuesday 13th of January 2015

Hi Bev

Understandably. :-) I recently updated my site and for some reason some of the recipes got mixed up. All fixed now.

Thank you. Dan


Saturday 11th of February 2012

Hi Dan I am an ardent fan of yours. Incidentally I think this recipe is a repeat of the one posted on 14th April 2011. If this be correct please mention if a recipe has been repeated. Just a sugestion. Thanks and all the best Neville

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