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!