Carrot Salad

Ingredients:
2medium size Carrot
2 Tomatoes
1bunch of Radishes
Salt to taste
2tbsp chopped Cilantro

1tsp Canola oil (or any cooking oil)
1/4tsp Mustard seed
1 Red chilly

Method:

• Shred the carrots and radishes
• Chop up the tomatoes
• Mix carrots, radishes and tomatoes, then add salt
  
• Heat a pan with oil, mustard & red chilly. Once mustard starts to splutter remove from heat and add it to the veggies along with cilantro.
• Mix well before serving.

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Carrot -

• Excellent source of antioxidant compounds
• High in vitamin A
• Very good source of vitamin C, vitamin K, dietary fiber and potassium

Tomatoes -

• Excellent source of vitamin C, vitamin A, and vitamin K
• Very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1
• Good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein