This is a basic Sri Lankan recipe, sort of like a carrot-slaw. It’s simple, quick, and the whole thing is raw. A great addition for a meal in a hurry. Carrots last in the fridge so I always have some on hand to whip up one of these salads as the vegetable component of a meal in a hurry.
The green chili adds heat so omit it altogether if you enjoy mild salads.
Sri Lankan Carrot Salad
Ingredients
- 4 medium carrots
- 1 green chilli (optional)
- 1 medium tomato
- 2 shallots or small quantity of onion
- 2 tbsp lemon juice or 1 tsp lime juice
- 1/2 tsp salt
Instructions
- Peel carrots and grate them all on a coarse grate. Slice the onion or shallot very thin then chop roughly. Cut the tomatoes into slices and then quarters. Slice the green chili very thin.
- Mix all the ingredients in a bowl along with the lemon juice and salt. Taste and adjust salt/lemon content as necessary.
- In Sri Lanka we have a Sinhala saying during cooking that one should taste whether the dish has sufficient “lunu ambul" which translates to “salt sour” – this literally applies to this dish since you need a balance of both those flavors.
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