Tangy Carrot Slaw

• 2 tablespoons light olive oil or 2 tablespoons sunflower oil
• 1/4 teaspoon black mustard seeds
• 1/2 teaspoon cumin seed
• 1/4 teaspoon asafoetida powder
• 1/2 medium jalapeno, seeded and finely chopped
• 2 cups carrots, grated
• 1/4 cup cilantro, finely chopped
• 1 lime, juice of half
• salt

1. Heat the oil in a saucepan.
2. Add the mustard and cumin seeds and cover with a splatter shield. When the seeds start popping, add the asafetida powder; when the powder starts to sizzle and froth, turn off the heat. This will all be done in less than 2 minutes.
3. Add the chopped jalapeno and let it sit for a minute to flavor the hot oil.
4. Transfer to a bowl and combine with the grated carrots, chopped cilantro, lime juice and salt; toss well.
5. Serve cold or at room temperature.

light olive oil, black mustard seeds, cumin, asafoetida powder, jalapeno, carrots, cilantro, lime, salt

Taken from www.food.com/recipe/tangy-carrot-slaw-485537 (may not work)