Hello carrot lover! This week I decided to make a delicious Indian-style carrot salad.
Here’s where I got my inspiration.
In general, I make an effort to diversify what I eat. I think it is important to feed our body with a wide selection of fruits and vegetables in order to get all the vitamins and minerals we need.
Recently, I’ve been focusing on consuming more colorful foods. As you may know each color is linked to different health benefits. For instance, red fruits and vegetables are loaded with lycopene, a pigment that may help to prevent heart disease. Yellow plants are packed with vitamin C and can boost your immune system. Green foods keep your circulatory system working at its best. Blue and purple aliments are a great source of antioxidants.
Moral of the story : Eat the rainbow !
But what about orange – the main color of this week recipe? Carrots get their bright orange color from a pigment called beta-carotene. In our body beta-carotene is converted to vitamin A. This essential nutrient helps maintain healthy skin. It also protects your eyesight. The great news is 1 small (5-1/2″ long) (50 g) can provide 167% of your recommended daily intake.
If you want to get glowing skin and good vision, try my Indian-style carrot salad.
Let me know if you like it by leaving a comment in the box below.
I would love to hear from you!
- 5-6 small carrots, peeled and coarsely grated
- 2 tablespoons, fresh coriander, chopped
- 2 tablespoon, red onion, finely minced
- 2 tablespoons, sesame seeds
- 4 tablespoons, tahini
- 2 tablespoons, olive oil
- 1 tablespoon, water
- 2 tablespoons, apple cider vinegar
- 1 teaspoon, curry powder
- 1 teaspoon, cumin powder
- ½ teaspoon, grated ginger
- salt and pepper to taste
- Make the dressing: Whisk the tahini, olive oil, water, apple cider vinegar, curry powder, cumin powder and ginger together until smooth.
- Add more water if you would like a less thick dressing
- Add salt and pepper to taste
- Place grated carrots in a large bowl with coriander and red onion.
- Mix in ½ of the dressing, adding more to taste.
- Garnish with sesame seeds
- Adjust seasoning to taste
- Salad will keep airtight in fridge for up to 4 days
National Institutes of Health, U.S Department of Health & Human Services, Vitamin A, Fact Sheet for Health Professionals: http://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/