Indian Chopped Salad

And yet more salads! I seem to never tire of trying out new salad recipes – and, invariably, they all turn out to be fantastic. But I have mixed grains into my salad only once, if my memory proves right. With the pasta salad. I have seen western consumers make a whole meal of a salad – with grains for carbohydrates, beans for proteins and vegetables/greens for minerals, vitamins, etc. The Indian concept of a meal is different. The simplest of meals consists of rice (or Indian flat bread), a ‘dal’ (either only lentils or lentils and vegetables in different types of bases such as tamarind, yoghurt, coconut) and a vegetable dish (either a single vegetable or a combination of several types). All these are cooked. Lately, health professionals have been urging Indian consumers to include a substantial portion of raw vegetables in their meals. Therefore, the inclusion of a pure ‘vegetable’ salad becomes important. That’s why I am so excited in exploring different types of salads.
The one presented here is a typically Indian salad.

Indian Chopped Salad

1 cup radishes (quartered if they are the round, red ones or cubed if they are the long white ones)
2 cups tomatoes, chopped
1 cup cucumber, sliced thin and cut into 1/4″ size
1 cup red onion, chopped
1/2 cup chopped coriander leaves
5 tbsp lime juice
1 tbsp chopped mint leaves
1 tsp roasted cumin powder
1/2 tsp black pepper corns, cracked
1/4 tsp red chili powder
Salt to taste
Combine all the ingredients in a bowl and toss well
Check for seasoning – pepper, cumin, lime juice – and adjust according to taste
Serve at room temperature

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