Sometimes we crave something hearty and filling, yet light enough to be healthy. This flavorful salad is able to achieve both! Tadka is a South Asian technique, also known as tempering, that uses hot oil or ghee to extract the essential oils out of spices. The result is a rich, flavorful, and aromatic oil — perfect to use as a dressing. For ours we use a base of Brown Mustard Seed, Yellow Mustard Seed, Cumin Seed, Turmeric, India Red Chile Flake and Asafoetida. These spices get lightly sautéed in oil, then a squeeze of lime juice and salt is added. The sauce melds together to coat the salad beautifully. The crunch from the mustard seeds and the umami from the asafoetida really makes this recipe stand out. Making this salad is quick, easy, and the ingredients are completely versatile. Beets, Brussels sprouts, broccoli, kale — any shreddable veggie would be delicious in this salad!
Asafoetida is a great spice to use, especially if following a low-FODMAP diet. The flavor is nearly identical to that of onion and garlic, but it actually comes from the dried giant fennel resin. There is truly no spice like it!
Add the grated carrot and sliced cauliflower to a large bowl and set aside.
In a small sauté pan on medium heat, add the oil. Heat the pan until hot but not scorching - there should be a "shimmer" on the oil.
Turn the heat down to low and add the mustard seeds and cumin. They should immediately start to bubble and gently pop in the oil. Sauté for 30 seconds, then add the rest of the spices. Sauté for about 10-15 seconds, then take it off of the heat and add the lime juice.
Carefully pour the hot Tadka oil over the veggies.
Add the chopped cilantro to the the veggies and give the carrot and cauliflower mixture a toss until fully coated.
Add the grated carrot and sliced cauliflower to a large bowl and set aside.
In a small sauté pan on medium heat, add the oil. Heat the pan until hot but not scorching - there should be a "shimmer" on the oil.
Turn the heat down to low and add the mustard seeds and cumin. They should immediately start to bubble and gently pop in the oil. Sauté for 30 seconds, then add the rest of the spices. Sauté for about 10-15 seconds, then take it off of the heat and add the lime juice.
Carefully pour the hot Tadka oil over the veggies.
Add the chopped cilantro to the the veggies and give the carrot and cauliflower mixture a toss until fully coated.
Serve salad at room temperature.
Tadka Carrot and Cauliflower Salad
Sometimes we crave something hearty and filling, yet light enough to be healthy. This flavorful salad is able to achieve both! Tadka is a South Asian technique, also known as tempering, that uses hot oil or ghee to extract the essential oils out of spices. The result is a rich, flavorful, and aromatic oil — perfect to use as a dressing. For ours we use a base of Brown Mustard Seed, Yellow Mustard Seed, Cumin Seed, Turmeric, India Red Chile Flake and Asafoetida. These spices get lightly sautéed in oil, then a squeeze of lime juice and salt is added. The sauce melds together to coat the salad beautifully. The crunch from the mustard seeds and the umami from the asafoetida really makes this recipe stand out. Making this salad is quick, easy, and the ingredients are completely versatile. Beets, Brussels sprouts, broccoli, kale — any shreddable veggie would be delicious in this salad!
Asafoetida is a great spice to use, especially if following a low-FODMAP diet. The flavor is nearly identical to that of onion and garlic, but it actually comes from the dried giant fennel resin. There is truly no spice like it!
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