1/4 ts -Salt
2 tb Vegetable oil
1 tb Whole black Mustard seeds
2 ts Lemon juice
Trim and peel and grate carrots. In a bowl, toss with salt and set
aside. In a small heavy pan over medium heat, heat oil. When very
hot, add mustard seeds. As soon as the seeds begin to pop, in a few
seconds, pour oil and seeds over carrots. Add lemon juice and toss.
Serve at room temperature or cold.
SOURCE: Madhur Jaffray, The Toronto Sun