A vibrant and flavorful carrot salad with a tangy lime dressing and aromatic spices.
Grate the fresh carrots into a mixing bowl.
Use a box grater for evenly shredded carrots.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot but not smoking.
Add the mustard seeds and cumin seeds to the hot oil and let them sizzle until fragrant.
Cover the skillet to prevent the seeds from popping out.
Stir in the turmeric, brown sugar, salt, and finely chopped green chili pepper to create a spice mixture.
Mix quickly to prevent the spices from burning.
Pour the spice mixture over the grated carrots and mix well.
Ensure the carrots are evenly coated with the spice mixture.
Squeeze the lime juice over the salad and toss to combine.
Adjust the lime juice to taste for desired tanginess.
Chill the salad in the refrigerator for 30 minutes before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad chilled and enjoy.
Garnish with fresh cilantro for an added touch of freshness.
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