Indian-Style Carrot Salad

This goes very well as a side to curries.  The yogurt in the dressing provides cooling properties, and the light, fresh flavours pair nicely, even if your curry is quite aggressive.

2 c shredded carrots (lightly packed)

1 green onion, sliced

¼ c chopped cilantro

3 T raisins

1 t cumin seeds

1 t black mustard seeds

2 T slivered blanched almonds

½ c plain yogurt

½ t turmeric

Juice of ½ lime

1 small clove garlic, minced

¼ t sugar

Pinch salt

Freshly ground black pepper to taste

Put carrots in medium bowl; toss with green onion and cilantro.

Pour boiling water over the raisins, and let rehydrate for 20 minutes.

In a small fry pan, toast the cumin and mustard seeds over medium heat until fragrant; sprinkle over carrots.  Toast the almonds in the same fry pan over medium heat until lightly browned; set aside to cool.

Once 20 minutes has elapsed, drain the raisins and pat dry with a paper towel.  Add to carrot mixture.

In a small bowl, combine the yogurt, turmeric, lime juice, garlic, sugar, salt and pepper.  Whisk to combine.

Pour over carrot mixture and stir well to combine.  Sprinkle with almonds and additional cilantro, if desired.

Serves four as a side.