Reprinted from The Blood Type Diet Website (

Indian Carrot Salad
Contributed by: Darla QuailAdded: Oct 04, 2008 at 02:39 PM


This was originally a Jamie Oliver recipe however I have morphed it in to one suitable for us type A's. This is a salad only in the sense the the veggies are not cooked and there is a dressing to pour over the top but by all means this is a hardy main course type dish. I would imagine that this would also make a good potluck type dish since it is best severed at room temperature. It holds up really well for left overs.

  • 2 Tablespoons olive oil
  • 1 1/4 pounds ground turkey or chicken
  • 2 teaspoons garam masala
  • 1 teaspoon sea salt
  • 1 Pound carrots, peeled then grated (I use the grate attachment on my food processor for this)
  • 1 Tablespoon toasted sesame seeds (type AB & B omit)
  • 1/3 cup chopped parsley
  • For the dressing:
  • 1 teaspoon cumin seeds, toasted then ground (I would imagine that you can use already ground cumin but would think you would back off the amount to 3/4 tsp)
  • 3 shallots or 1 small red onion, finely diced
  • 1 lemon, zest and juice
  • 1 heaping tsp freshly grated ginger (the bottled ginger works just fine for me)
  • 1/3 - 1/2 cup extra virgin olive oil
  • Serve with:
  • Naan, pita, or bread that's appropriate for your type.
  • Plain Greek style yogurt
  • lemon wedges
How to make it:
  1. In a large skillet, cook turkey or chicken in olive oil breaking in to small pieces with a spatula or wooden spoon.
  2. Stir in garam marsala and salt till thoroughly combined.
  3. Continue to cook until meat is browned and a little crispy.
  4. In a large bowl, combined the shredded carrots, toasted sesame seeds and chopped parsley.
  5. In a small bowl, combined the cumin, diced shallots or onion, lemon zest, lemon juice and grated ginger. Whisk in extra virgin olive oil till everything is thoroughly combined.
  6. Added the turkey/chicken to the carrot mixture, stir. Then stir in the dressing.
  7. Serve immediately.