Indian Spiced Carrot Salad

• 6 large carrots, roughly grated
• 3/4 cup greek yogurt
• 1/2 cup unsweetened coconut, toasted
• 2 tablespoons ghee (or oil or butter)
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground coriander
• 1/8-1/4 teaspoons chili powder or cayenne pepper
• salt, to taste

1. Combine carrots, yogurt, and coconut in a large serving bowl.
2. Meanwhile, heat ghee or oil in a small sauce pan. When very hot, but not smoking, add mustard seeds and cumin seeds. Let fry until the mustard seeds start to pop, then immediately remove and pour over the carrots. Sprinkle on the coriander and chili powder and toss. Season with salt. Serve right away or chill for several hours to improve flavor.

carrots, greek yogurt, unsweetened coconut, ghee, black mustard seeds, cumin seeds, ground coriander, chili powder, salt

Taken from food52.com/recipes/14564-indian-spiced-carrot-salad (may not work)