Shredded Carrot and Cashew Nut Salad

-Recipe from Yamuna mataji

                  You can use almonds, hazelnuts or pistachios instead of cashews for this dish, and yellow bell peppers in place of red.

Preparation time (after assembling ingredients): 5 minutes
Serves: 6

1 cup (240 ml) scraped finely shredded carrots, pressed dry
1/3 cup (80 ml) finely chopped red bell peppers, stemmed and seeded
1/3 cup (50 g) chopped cashew nuts, toasted
½ teaspoon (2 ml) salt
2 table spoons (30 ml) yogurt or crème fraiche (optional)
1 ½ table spoons (22 ml) ghee or vegetable oil
1 teaspoon (5 ml) black mustard seeds
1 table spoon (15 ml) coarsely chopped fresh coriander or minced parsley

1.    Combine the carrots, bell peppers, nuts, salt, and yogurt or crème fraiche) if desired) in a mixing bowl.
2.    Heat the ghee or oil in a small saucepan over moderate heat until it is hot but not smoking. Add the mustard seeds and fry until they sputter, pop and turn gray. Pour the seasoning into the salad, add the fresh herbs and toss to mix.