Combine the 1 cup (4 oz / 115g) shredded carrots, 0.33 cup (1.5 oz / 45g) red bell peppers, 0.33 cup (1.7 oz / 50g) toasted cashews, 0.5 tsp. (0.1 oz / 3g) salt, and 2 tbsp. (1 oz / 30g) yogurt (if using) in a large mixing bowl.

Heat the 1.5 tbsp. (0.75 oz / 22g) ghee or vegetable oil in a small saucepan over moderate heat until it is hot but not smoking.

Add the 1 tsp. (0.1 oz / 3g) black mustard seeds to the hot oil and fry until they sputter, pop, and turn gray.

Pour the hot mustard seed seasoning directly into the salad bowl over the vegetable mixture.

Add the 1 tbsp. (0.1 oz / 3g) fresh coriander, toss everything together thoroughly to mix the flavors, and serve immediately.

Squeeze the Carrots: Do not skip the step of pressing your shredded carrots dry! Carrots hold a surprising amount of water. Removing this excess moisture ensures your salad stays crunchy rather than turning into a soggy mess at the bottom of the bowl.