Peel and grate the carrots finely

Add lemon juice and salt to carrots and mix well.

Temper mustard seeds in hot oil in a shallow pan. Once they are finished popping, add green chilies and let it fry in oil.

Add mustard seeds/chilies and oil on top of carrots. Mix well.

Garnish with chopped cilantro. Serve cold or room temperature for a refreshing salad!