No Cook Carrot Slaw

• 1 pound peeled carrots (yellow if you can get them)
• 1/2 cup ground roast peanuts
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 1/2 teaspoons fresh lemon juice
• 2/3 cup dried shredded unsweetened coconut
• 2 1/4 cups chopped fresh tomato
• 2 tablespoons veg or coconut oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric
• 1 tablespoon fresh serrano chili, seeded, and finely chopped
• 3 tablespoons chopped fresh cilantro

1. In a food processor, shred 1 lb of peeled carrots. When the carrots are shredded place them in a bowl and set them aside. Add in 2 and 1/4 cups of chopped fresh tomato.
2. Add in: 1/2 cup of peanut powderrn 1 tsp of salt, 1 tsp of sugar, 1 and 1/2 Tbs of fresh lemon juice
3. Add in the shredded coconut. Stir everything together well
4. In a small pan heat 2 tbs of vegetable oil. When it's heated toss in:rn 1/2 tsp of mustard seedsrnWhen the mustard seeds start to pop, add in: 1/2 tsp of cumin seeds, 1/4 tsp of turmeric, 1 Tbs of fresh green chili seeded and chopped finely.rnOnce the other things are added give them a stir or two and then take them off the heat. You're done.
5. Pour the oil and spices over the carrots and tomatoes and all the rest of it.rn Scatter 3 Tbs of chopped fresh cilantro leaves over the salad give it all a mix, and chill it for a bit. After a couple of hours in the fridge you're good to go.

carrots, ground roast peanuts, salt, sugar, lemon juice, unsweetened coconut, tomato, coconut oil, mustard seeds, cumin seeds, turmeric, fresh serrano chili, fresh cilantro

Taken from food52.com/recipes/35694-no-cook-carrot-slaw (may not work)