Make this delicious Carrot Salad for a simple and light side dish. You can make this Indian salad recipe two ways, both of which are absolutely delectable!
What Makes This Carrot Salad So Delightfully Delicious
Sometimes you just need a delicious salad as a side , snack or quick meal , and this Carrot Salad recipe hits the spot perfectly . It’s incredibly simple, can be made two ways, and can be used as a base for a myriad of deliciously vegetarian variations. This one recipe can yield so many yummy options!
What do I mean by “two ways”?
- You can either finish this salad off by mixing fresh lemon juice in for a light and vegan salad
- Or you can mix in some yogurt for a creamy and cooling side option that pairs perfectly with something spicy .
- Just #trustUrvashi , you’re going to love this dish no matter how you decide to make it.
This Indian salad is so easy you can have it made from start to finish in less than 30 minutes . It’s one of those dishes that is so incredibly simple that it will leave you wondering how it can be so tasty with so little effort needed. Now let’s get to cooking…
Ingredients You’ll Need
- 3 cups shredded carrots - The main base of the salad, providing natural sweetness, crunch, bright color, and a refreshing texture.
- 1/4 cup cilantro - Adds freshness, herbal brightness, and a pop of color that balances the sweetness of the carrots.
- 2 tablespoons dry roasted peanuts - Bring crunch, nuttiness, and a savory contrast to the soft, sweet carrots.
- 1 teaspoon salt - Enhances all the flavors, draws out some moisture from the carrots, and balances the acidity and sweetness.
- 1/2 teaspoon sugar or sweetener - Adds a touch of sweetness to enhance the carrots’ natural flavors and balance acidity from lemon or yogurt.
- 1 tablespoon oil - Provides richness and helps the spices bloom, especially when mustard or cumin seeds are tempered.
- 1/4 teaspoon black mustard seeds - Tempered in oil to release nutty, aromatic flavor; adds an Indian-inspired punch and slight crunch.
- 1/2 teaspoon turmeric - Adds warm earthiness and vibrant golden color, boosting both flavor and visual appeal.
- 1 lemon, juiced (or 1 cup regular yogurt, NOT Greek) - Lemon juice adds bright acidity and freshness; yogurt creates a creamy, tangy dressing. Choose based on whether you want a fresh or creamy version.
How To Make This Indian Carrot Salad Recipe
Steam. If you are using finely shredded carrots, you can skip this step. But if you’re using thicker, pre-shredded carrots, place the carrots in a plastic bag or a microwave-safe bowl and steam them for 1-2 minutes to soften slightly.
Chop. Chop the cilantro and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
Combine. In a medium bowl , combine the carrots, cilantro, peanuts, salt and sugar.
Add seeds. Place the mustard and/or cumin seeds in the pan and allow them to sputter like popcorn about 30 seconds.
Add turmeric. Add in the turmeric and stir quickly.
Pour. Pour this hot, flavored oil over the carrots and mix well.
Mix and serve. You now have two choices. You can either mix in lemon juice into this salad, or you can mix in yogurt. Chill and serve.
Carrot Salad Variations
If you want to switch up the flavors, add extra texture, or give your carrot salad an international twist, these variations offer plenty of tasty options:
- Carrot Raisin Salad. I know people love carrot raisin salads. While not traditional, there is absolutely no reason why you can’t add some raisings into this carrot slaw! Just soak the raisins ahead of time to let them plump up, and then add to the salad when mixing it all.
- Cabbage Carrot Slaw. You can also make a cabbage carrot slaw by using 2 cups of cabbage and 1 cup of shredded carrots, or you can use half carrots and half cabbage if you prefer.
- Broccoli Carrot Slaw. Similarly, you can make Broccoli Carrot slaw with shreds of raw broccoli.
- Apple Carrot Slaw. For an Apple Carrot Salad, you will need to use the lemon juice, and I would also plan to eat the salad that very day, else the apple will turn brown and bitter. If you’re making an apple carrot salad definitely put in raisins.
- Add Seeds. Sunflower seeds or pepitas will also make a great addition to this Indian Carrot slaw.
Tips And Tricks
Carrot salad is quick and simple, but these tips will help you bring out the best texture, flavor, and freshness in every bite:
- This salad tastes great the first day but it is ABSOLUTELY AMAZING the next day!
- If you want to take this salad to a picnic or have no refrigeration, you can use the lemon juice so that you don’t have anything with dairy in it
- I also prefer to use lemon juice if I don’t think we can finish all the salad in one day as it keeps a little better.
- The yogurt version is absolutely perfect for a hot summer day and can provide a wonderful cooling effect (especially with a spicy meal).
- Use this slap chopper for smashing up the peanuts.
- I like to use Red Spanish peanuts but if you can’t find those, just use regular roasted peanuts.
- If you’re not sure how to do the hot oil technique, watch THIS VIDEO to see how I did it for the cabbage slaw.
What To Eat With Carrot Salad
Carrot salad is light, refreshing, and versatile, making it a great side dish that pairs beautifully with a wide range of meals:
- Grilled or Roasted Chicken - The bright, tangy flavors of the salad balance the savory richness of the chicken.
- Fish or Seafood - Works especially well with grilled salmon, baked cod, or shrimp skewers .
- Indian Dishes - Pairs perfectly with biryani , curry, dal , or tandoori-style meats as a fresh, cooling contrast.
- Sandwiches or Wraps - Adds crunch and freshness alongside chicken wraps , turkey sandwiches , or veggie pitas.
How Long Does It Last?
Absolutely! When properly stored in an airtight container , this Carrot Salad recipe should last 3-5 days in the fridge.
Can You Freeze It?
Freezing carrot salad is generally not recommended. Raw shredded carrots tend to lose their crisp texture once frozen and thawed, becoming soft and watery. The moisture drawn out during thawing can make the salad soggy and dilute the flavors.
If the salad variation you chose includes a yogurt dressing, freezing can cause the dressing to separate or become grainy.
More Delicious Salad Recipes
- Keto Big Mac Salad - Super easy and let me tell you–it tastes EXACTLY like the real thing.
- Quinoa Salad With Salmon - a delicious and nutritious meal that’s so very easy to make.
- Simple Chickpea Salad - The perfect vegan salad that can be made in 30 minutes.
- Salade Niçoise - A salad of cooked vegetables with tuna, and when made right, is a hearty dinner salad.
- Apple Zucchini Salad - A low carb fruit salad you can enjoy all summer long.
- Sichuan Smashed Cucumber Salad - A crisp, cool and tangy salad.
- Korean Cucumber Salad - A wonderful vegan, keto and simple cucumber salad recipe.
- Beet Salad - A quick and delicious Indian dish that is as beautiful as it is nutritious!
Carrot Salad Recipe | Easy Indian Carrot Salad
Equipment
- KUHN RIKON CHOPPER
- CUISINART SLAP CHOPPER
- Mixing Bowl
- Tadka
Ingredients
- ▢ 3 cups shredded carrots
- ▢ 1/4 cup Cilantro , chopped
- ▢ 2 tablespoons Dry Roasted Peanuts , chopped
- ▢ 1 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Sugar Or Other Sweetener Equivalent , optional
- ▢ 1 tablespoon Oil
- ▢ 1/4 teaspoon Black Mustard Seeds , or cumin seeds
- ▢ 1/2 teaspoon Turmeric
- ▢ 1 Lemon , juiced (or 1 cup regular yogurt, NOT Greek)
Instructions
- If you are using finely shredded carrots, you can skip this step. But if you’re using thicker, pre-shredded carrots, place the carrots in a plastic bag or a microwave-safe bowl and steam them for 1-2 minutes to soften slightly.
- Chop the cilantro and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
- In a medium bowl , combine the carrots, cilantro, peanuts, salt and sugar.
- In the smallest little heatproof bowl you have, or a tadka ladle, heat the oil until it is hot and shimmering.
- Place the mustard and/or cumin seeds in the bowl and allow them to sputter like popcorn about 30 seconds.
- Add in the turmeric and stir quickly.
- Pour this hot, flavored oil over the carrots and mix well.
- You now have two choices. You can either mix in lemon juice into this salad, or you can mix in yogurt. Chill and serve.
Watch The Video
Carrot Salad Tips And Tricks
This salad tastes great the first day but it is ABSOLUTELY AMAZING the next day!
If you want to take this salad to a picnic or have no refrigeration, you can use the lemon juice so that you don’t have anything with dairy in it
I also prefer to use lemon juice if I don’t think we can finish all the salad in one day as it keeps a little better.
The yogurt version is absolutely perfect for a hot summer day and can provide a wonderful cooling effect (especially with a spicy meal).
Use this slap chopper for smashing up the peanuts.
I like to use Red Spanish peanuts but if you can’t find those, just use regular roasted peanuts.
If you’re not sure how to do the hot oil technique, watch THIS VIDEO to see how I did it for the cabbage slaw.
Carrot Raisin Salad. I know people love carrot raisin salads. While not traditional, there is absolutely no reason why you can’t add some raisings into this carrot slaw! Just soak the raisins ahead of time to let them plump up, and then add to the salad when mixing it all.
Cabbage Carrot Slaw. You can also make a cabbage carrot slaw by using 2 cups of cabbage and 1 cup of shredded carrots, or you can use half carrots and half cabbage if you prefer.
Broccoli Carrot Slaw. Similarly, you can make Broccoli Carrot slaw with shreds of raw broccoli.
Apple Carrot Slaw. For an Apple Carrot Salad, you will need to use the lemon juice, and I would also plan to eat the salad that very day, else the apple will turn brown and bitter. If you’re making an apple carrot salad definitely put in raisins.
Add Seeds. Sunflower seeds or pepitas will also make a great addition to this Indian Carrot slaw.
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Nutrition
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Carrot Salad Recipe | Easy Indian Carrot Salad
Ingredients
- 3 cups shredded carrots
- 1/4 cup Cilantro chopped
- 2 tablespoons Dry Roasted Peanuts chopped
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Sugar Or Other Sweetener Equivalent optional
- 1 tablespoon Oil
- 1/4 teaspoon Black Mustard Seeds or cumin seeds
- 1/2 teaspoon Turmeric
- 1 Lemon juiced (or 1 cup regular yogurt, NOT Greek)
Instructions
- If you are using finely shredded carrots, you can skip this step. But if you’re using thicker, pre-shredded carrots, place the carrots in a plastic bag or a microwave-safe bowl and steam them for 1-2 minutes to soften slightly.
- Chop the cilantro and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.
- In a medium bowl , combine the carrots, cilantro, peanuts, salt and sugar.
- In the smallest little heatproof bowl you have, or a tadka ladle, heat the oil until it is hot and shimmering.
- Place the mustard and/or cumin seeds in the bowl and allow them to sputter like popcorn about 30 seconds.
- Add in the turmeric and stir quickly.
- Pour this hot, flavored oil over the carrots and mix well.
- You now have two choices. You can either mix in lemon juice into this salad, or you can mix in yogurt. Chill and serve.
Carrot Salad Tips And Tricks
This salad tastes great the first day but it is ABSOLUTELY AMAZING the next day!
If you want to take this salad to a picnic or have no refrigeration, you can use the lemon juice so that you don’t have anything with dairy in it
I also prefer to use lemon juice if I don’t think we can finish all the salad in one day as it keeps a little better.
The yogurt version is absolutely perfect for a hot summer day and can provide a wonderful cooling effect (especially with a spicy meal).
Use this slap chopper for smashing up the peanuts.
I like to use Red Spanish peanuts but if you can’t find those, just use regular roasted peanuts.
If you’re not sure how to do the hot oil technique, watch THIS VIDEO to see how I did it for the cabbage slaw.
Carrot Raisin Salad. I know people love carrot raisin salads. While not traditional, there is absolutely no reason why you can’t add some raisings into this carrot slaw! Just soak the raisins ahead of time to let them plump up, and then add to the salad when mixing it all.
Cabbage Carrot Slaw. You can also make a cabbage carrot slaw by using 2 cups of cabbage and 1 cup of shredded carrots, or you can use half carrots and half cabbage if you prefer.
Broccoli Carrot Slaw. Similarly, you can make Broccoli Carrot slaw with shreds of raw broccoli.
Apple Carrot Slaw. For an Apple Carrot Salad, you will need to use the lemon juice, and I would also plan to eat the salad that very day, else the apple will turn brown and bitter. If you’re making an apple carrot salad definitely put in raisins.
Add Seeds. Sunflower seeds or pepitas will also make a great addition to this Indian Carrot slaw.
Carrot Salad Recipe | Easy Indian Carrot Salad https://twosleevers.com/carrot-salad/
These Instant Pot Chicken Tacos are sure to be a hit with the whole family. Delicious shredded chicken tacos in just 30 minutes, and no canned sauces.
What Makes These Instant Pot Chicken Tacos So Fabulous
- Fast. The Instant Pot makes these a dinner you can serve in just thirty minutes ! These IP Chicken Tacos (Instant Pot Chicken Tacos) are perfect for a weeknight main course .
- Versatile. Serve these Instant Pot Chicken Tacos the traditional way, or knock down some carbs and serve them like a salad over a bed of lettuce!
- Tasty. Cooking these in the Instant Pot infuses all kinds of awesome flavors that you could never get by cooking them on the stovetop.
- Family favorite. On top of all that, this is a simple, familiar chicken taco recipe that everyone in the family will love. This recipe doesn’t use any odd ingredients, and so will be something you can make in a pinch with ingredients in your pantry.
How Do You Make Chicken Tacos From Scratch?
- Marinate. Marinate the chicken and onions with oil and spices for 30 minutes or up to 8 hours in the refrigerator.
- Add. Place chicken with its marinade, 1 cup of onions, and broth in the Instant Pot .
- Cook. Close the lid. Set Instant Pot to 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Shred and serve. Take the Instant Pot shredded chicken and put it back into the stock in the pot. You can remove pulled chicken as needed to make tacos with the remaining sliced onions, tomatoes, arugula or romaine or eat with the broth over rice or cauliflower rice.
Yes, it can. There are a couple of things that you need to keep in mind if you decide to use frozen chicken: 1. Don’t freeze your chicken in a big one big chunk. Unless you want it to be fully cooked on the outside and completely raw on the inside. 2. Your chicken will take longer to come to pressure. Since the chicken is frozen and colder, it will take longer for the water to warm up and produce steam. This is what causes your Instant Pot to come to pressure.
Though the Instant Pot does a fantastic job of locking in moisture while cooking, it is still entirely possible to overcook chicken if you allow it to cook for too long. Just make sure you don’t allow the pressure cooker chicken to rest in the pot for any longer than the 10 minutes of NPR or you might run the risk of overcooking it.
Cook the chicken breasts or chicken thighs in your Instant Pot for 5 minutes under high pressure. Allow pressure to release naturally for 10 minutes and then quickly release any remaining pressure until the pin drops.
There are a couple of different ways to shred Instant Pot Chicken. The easiest way is with a hand mixer or stand mixer. Place the cooled, cooked chicken in a bowl and turn beaters on low until the chicken is shredded to your liking.
Can I Make This Chicken Taco Recipe In My Slow Cooker?
You can absolutely make this Instant Pot Chicken Tacos recipe in your slow cooker! Simply place the marinated chicken into the slow cooker along with 1/2 cup of broth and cook for 6 hours on low or 3-4 hours on high and you’ve got some delicious crock pot chicken tacos .
Instant Pot Chicken TacosTips And Tricks
- Meal Prep. This shredded chicken recipe keeps very well, so you could double up on it and use the shredded chicken in a variety of ways all week long.
- Please note that the nutritional info doesn’t include any of the optional garnishes.
- Chicken Taco Salad. Use this delicious Mexican shredded chicken recipe to make lower carb chicken taco salads. See the image below, where I used lettuce, cheese, and pico de gallo. You will want to omit corn for keto , but you get to add sour cream, avocados, or guacamole.
Chicken Taco Salad
OurBest Taco Recipes
- Air Fryer Korean Tacos - A delicious Mexican-Korean fusion!
- Indian Pulled Pork Tacos - Tender pork tacos with an Indian twist.
- Tacos de Alambre - A keto-friendly taco alternative that’s so very tasty.
- Taco Meatballs - Low carb, gluten-free and made easily in your air fryer.
- Savory Instant Pot Chicken Taco Soup - Delicious chicken tacos in soup form.
- Low Carb Taco Stuffed Peppers - A make-ahead appetizer that’s low carb, high protein and keto-friendly.
- Taco Chile Relleno Casserole - A yummy low carb taco casserole.
- Easy Taco Dip - Simply, delicious and family-friendly.
- Chipotle Steak Tacos - Taco perfection in your air fryer or in the oven.
- Instant Pot Taco Soup - super creamy and low carb.
- Chicken Tinga - an adult take on taco filling.
Instant Pot Chicken Tacos
Equipment
- Instant Pot
Ingredients
- ▢ 1 pound chicken breasts , cubed
- ▢ 1 tablespoon Oil
- ▢ 1 tablespoon canned chipotle chili in adobo sauce , or use 1.5 teaspoons ground chipotle pepper
- ▢ 3 tablespoons Mexican Red Chili Powder
- ▢ 1 teaspoon Smoked Paprika
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Cumin
- ▢ 1/2 teaspoon Cayenne Pepper
- ▢ 2 cups Onions , sliced and divided
- ▢ 1/4 cup beef broth
Optional Garnishes Or Additions
- ▢ 4 cups Romaine Lettuce , shredded (for chicken taco salads)
- ▢ 2 cups Cherry Tomatoes , halved (for chicken taco salads)
- ▢ 1 cup corn kernels , cooked
- ▢ Guacamole
- ▢ Chips
- ▢ flour tortillas
- ▢ shredded sharp cheddar cheese
- ▢ Arugula
Instructions
- Marinate the chicken and onions with oil and spices for 30 minutes or up to 8 hours in the refrigerator.
- Place chicken with its marinade, 1 cup of onions, and broth in the Instant Pot .
- Close the lid. Set Instant Pot to 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Shred the chicken and put it back into the stock in the pot. You can remove it as needed to make tacos with the remaining sliced onions, tomatoes, arugula or romaine or eat with the broth over rice or cauliflower rice.
Slow Cooker Directions
Instant Pot Chicken Tacos Tips And Tricks
- This chicken keeps very well, so you could double up on it and use the shredded chicken in a variety of ways all week long.
- Please note that the nutritional info doesn’t include any of the optional garnishes.
- Use this delicious Mexican shredded chicken recipe to make lower carb chicken taco salads!
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Nutrition
Originally Published March 20, 2020
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
