Indian-ish Carrot Salad

I have not been completely wowed by the cookbook, although I do like the patter that accompanies the recipes, the videos she has done, and the food I have made so far.  This is a nice side salad, easy peasy and flavorful.

• 2 Tbsp. olive oil
• 1 tsp. black mustard seeds
• 8 fresh curry leaves
• 4 large carrots (12 oz.), peeled and grated (3 cups)
• 2 Tbsp. fresh lime juice, plus more as needed
• ½ tsp. kosher salt, plus more as needed

In a small pan over medium-low heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds. As soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that’s okay!). The leaves should immediately crisp up in the residual heat. Transfer the oil mixture to a heat resistant bowl, then add the carrots, lime juice, and salt. Toss well to coat the carrots in the dressing, then taste and adjust with additional lime juice and salt, if needed. Serve at room temperature.