It couldn’t be easier to make this spiced dressing, but this really elevates a carrot salad to something pretty special. It’s zesty and refreshing — an ideal side dish to accompany a curry or any spicy hot dish.
Peel the carrots and grate them into a bowl. Alternatively, if short on time you can use a blender to coarsely chop the carrots.
Use the tip of a knife to split open the cardamom pods. Extract the black seeds from the pods and grind them in a pestle and mortar.
Whisk the olive oil with the lemon juice, ginger, cardamom, sumac, pepper and salt (if using).
Add the dressing to the carrot bowl when ready to serve and combine.
Top with the coriander and mint.
‘House Blend Butter’ are three very happy words to sit alongside each other. Round BBQ season, we bring a pat of butter to room temperature
Much like with a good stew, braised red cabbage only improves on the second reheating. It’s just one of the reasons why it’s so great
Torie says: There is something incredibly comforting and nourishing about a cup of masala chai, no matter what time of year it is. In the
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© Rooted Spices. All rights Reserved. Website by Little Green Jesus
© Rooted Spices. All rights Reserved.
Website by Little Green Jesus
