Shredded Radish, Coconut and Carrot Salad

-Recipe from Yamuna mataji

    Try this dish when you have leftover coconut on hand, or if you have frozen shredded coconut. In large cities, frozen shredded coconut is sold in 1-pound (455 g) bags at many Cuban and Spanish grocery stores, and for occasional use it is a convenient alternative. Use any fresh radish –little round pinks as a vivid color contrast to the carrots, for example.

Preparation time (after assembling ingredients): 10 minutes
Serves: 6

cup (120 ml) shredded radishes
1/3 cup (35 g) shredded fresh coconut
1/3 cup (80 ml) shredded scraped carrots
teaspoon (1 ml) salt
teaspoon (1 ml) paprika or cayenne pepper
2 table spoons (30 ml) chopped fresh coriander or parsley
1 table spoons (22 ml) ghee or avocado oil
teaspoon (1 ml) ajwain seeds or celery seeds
teaspoon (1 ml) fennel seeds
teaspoon (1 ml) cumin seeds

1.    Combine the radishes, coconut and carrots in a strainer and press out the excess liquid. Place them in a bowl and add the salt, paprika or cayenne and fresh herbs.
2.    Heat the ghee or oil in a saucepan over moderate heat. When it is hot but not smoking, add the ajwain, fennel and cumin seeds and fry until they darken a few shades. Pour the seasoning into the salad and toss well.