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Gajarachi Koshimbir (Carrot Salad)

One-vegetable salads are a common part of Indian meals. Carrots are rich in vitamin A and contain high amounts of vitamins C and K. Vitamin A supports eye health, and vitamin C is necessary for the production of collagen, which strengthens skin. They also contain plant compounds called carotenoids, which act as antioxidants. Antioxidants protect your skin from damage by fighting unstable molecules called free radicals (which are responsible for aging.) The potassium and antioxidants in carrots help lower blood pressure and promote heart health. Compounds in carrot juice have even been shown to trigger cancer cell death in some test-tube studies. Apart from all these, as a rich source of vitamins A, B6, and C, carrots help strengthen your immune system.

Recipe credit: Darshana Muzumdar

Serves 4 – 6 as a part of an Indian meal.


  • 1/2 kg carrots
  • 2 onions
  • 3-6 green chillies
  • 1/4 coconut
  • juice of 1/2 lemon
  • salt to taste


Wash, peel and grate the carrots. Cut the onions in half and chop them fine or in thin slices. Chop the chillies fine. Grate the coconut. Mix all the ingredients and gently rub all ingredients with your fingers to blend the flavors and allow the carrots and onions to release some juice. It is best to allow the koshimbir to rest for 10-15 minutes. Serve as an accompaniment in an Indian meal.

For the Whole-Food Plant-Based (WFPB) version:

Do not peel the carrots. And use rock salt instead of refined salt. That’s all!

Tip: Apply a little oil, (any oil will do) if your fingers or any part of the body start burning because of green chillies, and it will subside and go away almost instantly.

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