Fresh Carrot Salad with Turmeric

Use turmeric in the dressing for this savory carrot salad recipe.

This delicious and filling carrot salad could be a side dish or a light summer luncheon. Shredded carrots are mixed with chopped tomatoes, shredded coconut, peanut powder, and lemon juice, then served with a dollop of chaunk, an Indian-style dressing that's made by heating mustard and cumin seeds with turmeric, chopped green chilies, and fresh cilantro (if desired) in oil.

Prep Time: 20 minutes

Serves: 6


  • 1 pound carrots, peeled and grated or spiralized
  • 2 large, ripe tomatoes, chopped
  • ¼ cup crushed peanuts
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon salt, optional
  • 2 tablespoons cilantro, chopped, optional
  • 2 tablespoons coconut oil
  • ¼ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon of mustard or sesame seeds, optional
  • 2 tablespoons diced green chili peppers


  • In a small bowl, mix sugar, lemon juice, and salt. Let sit for 10 minutes, and then add crushed peanuts and stir.
  • In a separate large bowl, toss carrots and tomatoes.
  • Top with peanut mixture. Set aside.
  • Heat oil in heavy-bottomed pan on stove over medium heat.
  • Add cumin, turmeric, mustard or sesame seeds, and green chili peppers.
  • Sauté for 1-2 minutes.
  • Pour oil over carrot salad, top with cilantro, and serve.

Citrus limon(xii.48)
Coriandrum sativum(xii.48)
Cuminum cyminum(xii.48)

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