Carrot & Onion Salad from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
This salad is made with the deep red, beetroot-like ‘bleeding’ carrot that is found in North India during the winter months. I have substituted the ordinary orange carrot. It may be served with...
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Ingredients
- 4 teaspoons lemon juice
- ⅛–¼ teaspoon cayenne pepper
- ½ teaspoon peeled and finely grated fresh ginger
- 3 carrots, weighing about 225 g/8 oz in total
- 75 g/3 oz onion, peeled
- ¾ teaspoon salt
- freshly ground black pepper
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