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Carrot Beans Salad
கேரட் பீன்ஸ் சாலட்
By Ganesan Kannan
25 mins Serves 5 Easy Chennai
4.8Editor's Rating
A crisp, no-cook carrot beans salad built around 1 carrot, finely chopped, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 1 carrot, finely chopped — chop, grate or cube as the recipe needs.
- 2
Blanch carrot and beans for exactly two minutes and plunge into cold water to lock the colour and crunch.
- 3
Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.
- 4
Add salt and the dressing only just before serving, and toss lightly with your fingertips.
- 5
Serve the carrot beans salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
கேரட், பீன்ஸை 2 நிமிடம் வேகவைத்து குளிர்ந்த நீரில் போடவும்.
Blanch carrot and beans for exactly two minutes and plunge into cold water to lock the colour and crunch.
Nutrition (per serving)
- Calories: 351 kcal
- Protein: 21 g
- Carbs: 25 g
- Fat: 10 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating