Spicy Carrot Pickle Salad
Ingredients
- 1 kg carrots, grated
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 4 green chilies, finely chopped
- 5 garlic cloves, minced
- 1/2 cup fresh coriander, chopped
- 1/2 cup vinegar
- 1/4 cup vegetable oil
- 2 tbsp salt
- 1 tbsp red chili flakes
- 1 tsp black pepper
- 1 tsp cumin powder
Instructions
Step 1
Wash, peel, and grate the carrots. Place them in a large mixing bowl.
Step 2
Add the chopped red bell pepper, green bell pepper, green chilies, garlic, and coriander.
Step 3
In a separate bowl, mix the vinegar, oil, salt, chili flakes, black pepper, and cumin powder.
Step 4
Pour the dressing over the vegetables and mix thoroughly until everything is evenly coated.
Step 5
Let the mixture rest for 20–30 minutes so the flavors can combine.
Step 6
Transfer the salad into clean, dry glass jars.
Step 7
Seal the jars and refrigerate for at least 24 hours before serving.
Step 8
Serve as a side dish with grilled foods, sandwiches, wraps, rice dishes, or flatbreads.
Nutritional Benefits
- Rich in vitamin A from carrots.
- Contains vitamin C from bell peppers.
- Provides antioxidants from fresh vegetables and herbs.
- Low in calories and high in flavor.
- A good source of dietary fiber.
Q&A
How long does it last?
Stored in the refrigerator, it can stay fresh for 2–3 weeks in a sealed jar.
Can I make it less spicy?
Yes, reduce or omit the green chilies and chili flakes.
Can I add other vegetables?
Yes, cabbage, cucumbers, or cauliflower work well in this recipe.
Do I need to cook it?
No, this is a no-cook recipe that develops flavor while marinating in the refrigerator.