Vegetarian Cooking & Recipes

Keith’s Warm Ayurvedic Salad

We all know that it’s great to eat raw food, because it is full of vitality, vitamins and enzymes. But unless it is really hot weather it can be cold, and unappetising.

With Keith’s Ayurvedic warm salads you get the best of both world! Raw food doesn’t need to be served cold in fact it can be warmed up to body temperature over 30 degrees celsius, which is quite warm. Similar temperature we eat cooked food!

In this salad warmth is added though the heated dressing. It also has ‘heat’ added through taste, the mustard seeds and ginger providing a pungent or hot taste. This really makes the dish more appetising.

Get the ingredients together then join in my ‘cook along’ video below.

Warm Grated Carrot Salad

8oz / 250g Grated Carrots
2 tbsp / 30ml Sweet Raisins
1 tsp / 5ml Minced Ginger
2 tsp / 10ml Chopped Coriander
2 tsp / 10ml Lemon Juice
1/2 tsp / 2.5ml  Fresh Ground Black Pepper
1 tsp / 5ml Black or Brown Mustard Seed
1 Pinch Hing (Asafoetida)
2 tbsp / 30ml Ghee
Rock Salt to Taste (optional)


  1. Combine carrots, raisins, salt, pepper, cilantro, ginger and lemon juice in a bowl. Mix well.
  2. Heat ghee in a pan until clear.
  3. Add mustard seeds and wait for them to pop. (Hold a lid over the pan to prevent the seeds from dancing everywhere).
  4. Add Asafoetida.
  5. Pour the hot ghee-spice dressing on the salad. Mix well.

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