Carrot and water chestnut salad is built on lasting crunch: shredded young carrots, waxy potatoes, and crisp water chestnuts in a lemon-coriander dressing with sesame or peanut oil. Chat masala or black salt season it at the end. It stays snappy even on the second day.
Ingredients
Method
- Wash the fresh water chestnuts and peel off the thick skins using your thumbs and a sharp paring knife. You can slice them raw into 0.1 inch (3 mm) pieces, or optionally drop whole water chestnuts into boiling water, simmer for 10 minutes, and then slice them. Both methods will give you a crisp, apple-like texture.
- Place the prepared slices into a large mixing bowl.
- Peel the cooled, fork-tender boiled potatoes and cut them evenly into 0.5 inch (1.5 cm) cubes.
- Add the cubed potatoes and the shredded young carrots directly into the mixing bowl with the sliced water chestnuts.
- Drizzle the 2.0 tbsp (1.0 oz / 30g) of sesame or peanut oil and the 1.0 tbsp (0.5 oz / 15g) of lemon juice over the top of the vegetables.
- Sprinkle in the chopped fresh coriander, cayenne pepper, and your optional chat or herb salt, then toss gently until all ingredients are perfectly coated.
- Serve your Carrot and Water Chestnut Salad at room temperature or chilled as a delightful 3-4 tbsp (60 ml) relish portion.
- Chill Before Serving: Although this dish can be served at room temperature, letting it chill in the refrigerator for 30 to 45 minutes allows the lemon juice, peanut oil, and spices to meld beautifully with the vegetables.
