Bombay Carrot Salad

Bombay Carrot Salad

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Today, I’m excited to share with you a delightful recipe that will transport your taste buds straight to the vibrant streets of Bombay. It’s called Bombay Carrot Salad, and just like its lookalike French carrot salad, it’s not only healthy but also easy to make. Trust me, once you’ve tried this salad, you’ll want to make it a staple in your routine meal.

What is Bombay Carrot Salad?

Bombay Carrot Salad is a delectable, healthy, and visually appealing salad that originates from Mumbai, India. This salad is a medley of grated carrots, fresh herbs, and crunchy nuts, all dressed in a spiced lemon dressing. The unique combination of flavors and textures in this salad showcases the incredible diversity of Indian cuisine, making it a perfect dish to serve at any gathering or simply enjoy on your own.

Why Should you try Bombay Carrot Salad?

  1. The Bombay Carrot Salad is a fusion of sweet, tangy, and spicy flavors that will tantalize your taste buds and leave you craving more.
  2. Packed with vitamins, minerals, and antioxidants, this salad is not only delicious but also incredibly good for you. The carrots provide a healthy dose of Vitamin A, while the nuts add heart-healthy fats and protein.
  3. With just a handful of simple ingredients and minimal prep time, this salad can be whipped up in no time, making it perfect for busy weeknights or impromptu get-togethers.
  4. Whether you’re hosting a dinner party, attending a potluck, or simply looking for a quick and healthy meal, this versatile salad is sure to be a hit.
  5. If you’ve never experienced the rich and diverse flavors of Indian cuisine, this salad is a wonderful introduction. You’ll find yourself eager to explore more dishes from this incredible culinary tradition.

Ingredients For Bombay Carrot Salad

Here are the ingredients you’ll need to create this delicious Bombay Carrot Salad:

  • 400 grams carrots, shredded
  • ¾ teaspoon salt, or to taste
  • 2½ tablespoons olive oil or vegetable oil
  • ¼ cup coriander leaves, chopped
  • A pinch of asafoetida, powdered
  • ¾ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon urad dal, hulled, whole
  • ½ cup peanuts, unsalted, roasted, and coarsely crushed
  • 1 large pinch of sugar
  • 1 tablespoon lime juice
  • 6 garlic cloves, large, finely chopped
  • 5 green chillies, deseeded, finely chopped
  • 20 curry leaves
Bombay Carrot Salad recipe

Ingredient Notes:

Carrots: I personally recommend using fresh, organic carrots for the best flavor and texture. You can use any color of carrots, such as orange, purple, or yellow, to add visual appeal to the salad. Remember to peel and grate the carrots using the coarse side of a box grater or a food processor with a shredding attachment.

Salt: Opt for sea salt or pink Himalayan salt, as they contain more minerals and offer a more complex flavor than regular table salt.

Vegetable oil: You can use any neutral-tasting vegetable oil, such as sunflower, canola, or grapeseed oil. Alternatively, for a more authentic Indian flavor, try using ghee or coconut oil.

Coriander leaves: Use fresh coriander leaves (also known as cilantro) for a vibrant flavor. You can also experiment with adding mint leaves for a refreshing twist.

Asafoetida: This unique spice has a pungent aroma and adds a distinct flavor to the salad. If you can’t find asafoetida, you can substitute it with a pinch of garlic powder and onion powder.

Nuts: If you have a peanut allergy or simply want to try a different nut, feel free to replace peanuts with almonds or cashews.

Lime juice: Freshly squeezed lime juice is always best, but you can also use lemon juice in a pinch.

Chillies: Adjust the number of green chillies according to your heat preference. For a milder salad, you can use fewer chillies or even replace them with finely chopped bell peppers.

Curry leaves: Fresh curry leaves add a wonderful aroma and flavor to the dish. If you can’t find fresh curry leaves, you can substitute them with dried curry leaves or a pinch of curry powder.

How to Make Bombay Carrot Salad?

Follow these detailed steps to create the perfect Bombay Carrot Salad. I’ve broken down the process into four main sections to ensure a smooth and enjoyable cooking experience.

Prepare the ingredients:

  • Wash, peel, and grate the carrots using the coarse side of a box grater or a food processor with a shredding attachment. Set aside in a large mixing bowl.
  • Finely chop the coriander leaves, garlic cloves, and green chillies.
  • Coarsely crush the roasted peanuts using a mortar and pestle or a rolling pin.

Make the dressing:

In a small bowl, combine the lime juice, salt, and sugar. Stir until the sugar is dissolved. Taste and adjust the salt and sugar according to your preference.

Bombay Carrot Salad (6)

Toast the spices and cook the aromatics

Heat the vegetable oil in a small frying pan or skillet over medium heat.

Add the asafoetida, black mustard seeds, and cumin seeds. Cook for about 1 minute, or until the seeds start to sizzle and pop.

Add the urad dal, and cook for another 1-2 minutes, stirring frequently, until the dal turns golden brown.

Add the chopped garlic and green chillies, and cook for 1-2 minutes, or until the garlic becomes fragrant and slightly golden.

Finally, add the curry leaves and cook for 30 seconds to 1 minute, stirring continuously, until the leaves are crisp and fragrant.

Assemble the salad

Pour the toasted spices and aromatics, along with the oil from the pan, over the grated carrots.

Add the crushed peanuts and chopped coriander leaves.

Drizzle the prepared lime dressing over the salad.

Toss everything together until the ingredients are well combined and the carrots are evenly coated with the dressing.

Serving Instructions

Serve the Bombay Carrot Salad chilled or at room temperature, depending on your preference. Chilling the salad for at least 30 minutes before serving allows the flavors to meld and intensify.

This salad makes a perfect side dish for an Indian meal, or you can serve it alongside grilled meats or fish for a more international twist.

For a beautiful presentation, serve the salad on a bed of lettuce leaves, garnish with additional coriander leaves, and sprinkle with some toasted sesame seeds or coconut flakes.

Storage and Freezing Instructions:

  • Store the Bombay Carrot Salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the flavors may become stronger over time.
  • This salad is best enjoyed fresh and is not recommended for freezing, as the texture of the carrots may become mushy upon thawing.

Pro Tips to Make This Recipe:

  1. Choose fresh, crisp carrots for the best texture and flavor.
  2. Adjust the amount of green chillies according to your heat preference. You can also use a milder variety of chillies or bell peppers for a less spicy salad.
  3. Don’t skip toasting the spices, as this step enhances their flavor and aroma.
  4. Feel free to customize the salad with additional ingredients like raisins, grated coconut, or diced mango for a touch of sweetness.
  5. If you have any dietary restrictions, you can easily make this recipe vegan by using a plant-based oil instead of ghee, or gluten-free by ensuring your asafoetida is gluten-free.

Alternative Recipes:

If you’re looking for alternative salads that are just as delicious and nutritious as the Bombay Carrot Salad, consider trying these options:

  1. Indian Cucumber Salad (Kachumber): A refreshing salad made with cucumber, tomato, onion, and a tangy, spiced dressing.
  2. Chickpea and Spinach Salad: A hearty, protein-packed salad featuring chickpeas, spinach, and a variety of Indian spices. Or try this Kidney Bean Salad
  3. Beetroot and Potato Salad: A colorful, Indian-inspired salad that combines tender beets and potatoes with a spiced yogurt dressing.
  4. Vegan Quinoa Salad: A healthy and delicious twist on traditional Indian salads, featuring quinoa, fresh vegetables, and a flavorful dressing.
  5. Try these Arabic salad Options: Arabic Salad, Lebanese Fattoush Salad, and Shirazi Salad.
  6. Napa cabbage salad

Frequently Asked Questions:

Can I use pre-shredded carrots for this recipe?

While pre-shredded carrots can save time, they may not have the same freshness and flavor as freshly grated carrots. For the best results, it’s recommended to use freshly grated carrots.

Is Bombay Carrot Salad vegan and gluten-free?

This salad can easily be made vegan by using a plant-based oil instead of ghee. To make it gluten-free, ensure that your asafoetida is gluten-free. Always check the labels of your ingredients to confirm their dietary suitability.

Can I substitute the peanuts with other nuts?

Yes, you can replace peanuts with almonds or cashews for a different taste and texture. Be sure to adjust the recipe accordingly if you have any nut allergies.

How can I adjust the spiciness of the salad?

To make the salad milder, reduce the number of green chillies or use a milder variety of chillies, like jalapeños or bell peppers.

Can I add other vegetables to the Bombay Carrot Salad?

Absolutely! You can add grated cucumber, radish, or beetroot for added nutrition and variety.

Bombay Carrot Salad

Best Bombay Carrot Salad

Adalynn Ward
Bombay Carrot Salad is a delectable, healthy, and visually appealing salad that originates from the bustling city of Mumbai, India. This salad is a medley of grated carrots, fresh herbs, and crunchy nuts, all dressed in a zesty, spiced lemon dressing
5 from 13 votes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salad
Servings 4


  • 400 g carrots, shredded
  • ¾ tsp salt, or to taste
  • tbsp olive oil
  • ¼ cup coriander leaves, chopped
  • A pinch of asafoetida, powdered
  • ¾ tsp black mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp urad dal, hulled, whole
  • ½ cup peanuts, unsalted, roasted and coarsely crushed
  • 1 tbsp lime juice
  • ½ tsp sugar
  • 6 garlic cloves, large, finely chopped
  • 5 green chillies, deseeded, finely chopped
  • 20 curry leaves

How to Make?

  • Prepare the carrots, coriander, garlic, chillies, and peanuts.
  • Combine lime juice, salt, and sugar in a small bowl to make the dressing.
  • Heat oil in a skillet and toast asafoetida, mustard seeds, and cumin seeds. Add urad dal, garlic, chillies, and curry leaves. Cook until fragrant.
  • Mix the toasted spices and aromatics with the grated carrots, peanuts, and coriander.
    Pour the dressing over the salad and toss well.


Serving: 1bowlCalories: 260kcalCarbohydrates: 21gProtein: 7gFat: 18gSaturated Fat: 2.5gSodium: 480mgFiber: 5gSugar: 8g
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Hello!! My name is Adalynn I love to eat, travel, and eat some more! I am married to the man of my dreams and have a beautiful little girl whose smiles can brighten anyone’s day!