Gajarachi Koshimbir

Name: Gajarachi Koshimbir
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 12 ounces, carrot noodles, cut into 3-inch lengths; 3 tablespoons, sugar; ¾ teaspoons, table salt; ½ , onion, chopped fine (optional); 2 tablespoons, lime juice; 6 tablespoons, dry-roasted peanuts, chopped fine; ¼ cup, chopped fresh cilantro leaves and stems; ¼ cup shredded fresh, coconut; 1 tablespoon, vegetable oil; 2 teaspoons black, mustard seeds; 1 , Thai chile, halved lengthwise; ⅛ teaspoon, ground turmeric; ⅛ teaspoon ground, asafetida; 10 fresh, curry leaves

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A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4 to 6

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

Sweet, spicy, acidic, crunchy, and aromatic, this traditional salad from the state of Maharashtra in western India combines carrots with coconut, peanuts, cilantro, and a finishing spiced oil. The traditional salad (“koshimbir” is “salad” i...

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