Start with the dressing:
Mix all the dressing ingredients
Shave the carrots and radishes into very thin slices. Then, toss the carrots and radishes with the dressing and divide the salad into serving bowls. Top with coriander leaves.
The carrot salad keeps very well. In fact it tastes better as it ages for the flavors keep mixing.
Serve with warm Naan bread on the side.
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