indian salad

Kachumber Salad - Cucumber Tomato Onion Salad Recipe. Kachumbar is a simple chopped salad with chopped onions, tomatoes, cucumbers and a salt, pepper/cayenne, lemon dressing. Serve as a side with Indian curries, or as a dip with chips, or over burgers. Vegan Gluten-free Soy-free Oil-free Recipe.

Kachumber Salad - Cucumber Tomato Onion Salad Recipe

onion (finely chopped)

tomatoes (chopped small)

cucumber (chopped small)

4-5 red radishes (chopped small (optional))

green chili (finely chopped (remove seeds

cilantro

tsp black pepper

tsp lime

Chop the onions, tomatoes, cucumbers, radishes, wash and drain well. * Add to a bowl.

Add the veggies and the rest of the ingredients to a bowl. Taste and adjust salt and heat. Serve.

Kachumber, a simplest Indian salad made with cucumbers, onions, tomatoes &amp; herbs. This oil-free salad is so refreshing &amp; crunchy with a lemony flavor.

Kachumber salad

cucumbers

tomatoes ((2 medium))

onions ((1 medium))

salt

roasted cumin powder ((roasted jeera powder))

¼ teaspoon crushed black pepper ((or ¼ teaspoon red chilli powder))

red chilli powder ((for garnish))

lemon

coriander leaves

Sprinkle little sea salt and vinegar over cucumbers, onions, tomatoes, coriander leaves, green chilies and lemon. Leave them for 5 minutes, rub and rinse them (except coriander leaves) well under running water. Pat them dry with kitchen tissues or air dry them for a while.

Add coriander leaves to a bowl of water and rinse them, changing water a few times. Place them on a kitchen tissue or colander to remove excess moisture.

Julienne or chop all the vegetables to bite sizes. If you want you may peel the cucumbers &amp; deseed before chopping. Add them to a mixing bowl.

Chop coriander leaves and add them too. When you are ready to serve the kachumber, sprinkle salt and lemon juice. Mix it.

Transfer to serving bowls and garnish kachumber with black pepper, cumin powder and red chilli powder.

This Indian chopped salad makes a fresh and flavourful addition to a sharing or buffet spread with tangy red onion, cumin and coriander

Tomato kachumber

tomatoes

onion

cayenne pepper

cumin seeds

coriander leaves, chopped

mint leaves (optional)

green chilli

Mix all the ingredients together in a bowl until well coated, and cover until needed. Scatter over mint and chilli, if you like, before serving.

A surprising flavour combination that&#039;s knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian &quot;sambal&quot; of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!Note: Pictured salad is a double batch of the recipe written below

Cabbage and Carrot Thoran-style Salad (Indian Salad)

tbsp coconut oil (, unrefined (Note 1))

tsp black mustard seeds ((Note 2))

eschalots (USA: shallots) (, finely diced (Note 3))

onion ((large), finely diced)

garlic (, finely minced)

green chilli (, deseeded and finely chopped (Note 4))

curry leaves (, fresh (Note 5))

tsp tumeric powder

desiccated coconut (, unsweetened (Note 6))

water

red cabbage (, very finely sliced (~6 cups))

carrots

coriander/cilantro leaves

Melt oil in a large non-stick skillet over medium high heat.

Add black mustard seeds and cook for 30 seconds – they will pop and sizzle

Add cumin seeds and cook for 30 seconds.

Add eschalot and onion, cook for 3 minutes until translucent but not coloured.

Add garlic and green chilli, cook for 2 minutes until softened but not golden.

Add turmeric and curry leaves, cook for 30 seconds.

Add coconut, water and salt. Cook until water mostly evaporates – about 3 minutes.

Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat.

Taste and check if it needs more salt for your taste.

Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.

Roasted Beet Cauliflower Chickpea Salad with Indian inspired spicy salad dressing will be your new favorite. Vegan &amp; gluten-free.

Roasted Beet Cauliflower Chickpea Salad

cauliflower (2 cups florets approx)

beets (2 cups diced approx.)

avocado oil (or of choice)

Salt

Couple twists pepper

turmeric (optional)

chickpea (cooked fresh or canned (water drained))

cucumber (diced)

peanuts (or nuts of your choice.)

Fistful cilantro (chopped)

olive oil

lemon juice

Maple

turmeric

chat masala

cumin powder

red chili powder (adjust it to your spice level)

garlic (OR ½ teaspoon garlic powder)

black pepper.

Preheat oven to 400 degrees F. Lightly grease a baking pan with oil.

Roasting: Place cauliflower florets on one side of the baking pan and the diced beets on the other. Whisk in oil, salt, pepper, turmeric in a small bowl. Now drizzle it over cauliflower and beets to coat them well. Gently toss them with your fingers, making sure to keep them in single layer and not overcrowd.

Place baking pan on the middle rack and roast for 30-35 minutes, stirring half way through. Once roasted the veggies should be fork tender. Keep aside.

Dressing: In a small bowl, add all the ingredients called for the dressing and whisk well until combined.

Mix together: In a large serving bowl, mix two cups of each roasted vegetables, cucumber and chickpea, ½ cup of peanuts and cilantro. Top with the dressing and give a good stir.

A fresh and flavorful Indian Spinach Salad with black lentils, roasted cauliflower and roasted radishes.  Caramelized shallots and a Tempered Seed Dressing give the salad amazing flavor, depth and crunchy texture. (Serves 2 as an entree salad or 4 as a side salad.)

Indian Spinach Salad 

cauliflower, broken or cut into bite-sized florets

radishes,

Avocado oil- divided

Salt and pepper

average-sized,

ginger

teaspoon coriander seeds

mustard seeds

black pepper

cayenne pepper (adjust

tamarind paste (or sub more lime to taste)

oz baby spinach,

cilantro, roughly chopped

lime

cooked black lentils, room temp (or sub chickpeas

pistachios (optional)

Heat oven to 450 F degrees.  On a sheet pan  drizzle a couple of teaspoons of avocado oil over radishes and cauliflower.  Sprinkle with salt and pepper.  Roast in the oven for 15 minutes.

Slice shallot in strips, put in a sauté pan with 2 tablespoons of avocado oil, saute 5-8 minutes on medium heat until soft and lightly caramelized.  Mix in fresh ginger and salt sautéing for another 30 seconds.  Push mixture over to one side of the pan, add a tablespoon of avocado oil, when it just begins to shimmer add coriander, cumin and mustard seeds.  Stir constantly for about 3 minutes until they start to brown just a bit.  Remove from heat.

Mix seeds and shallots with black pepper, cayenne and tamarind paste.  Set aside.

In your serving bowl, toss together spinach and cilantro with a teaspoon of avocado oil, a few shakes of salt and pepper and a squeeze of about half of a lime.

Spoon the caramelized shallot dressing on top of the greens.  It is ok if it is still slightly warm wilting the spinach a bit.  I find it best just a touch warmer then room temperature.  Layer on lentils, roasted cauliflower and radishes, top with toasted pistachios.

The flavor in this salad is off the charts! I had to do a little improv as  I only had cumin seeds and ground spices but the combination of crisp char veggies with savory sweet jammy onions and spices was amazing.

We loved this salad!! I followed the recipe except I only had watermelon radishes that were a bit old.  It didn't matter they blended in really well .  Visually this salad is so pretty.  The dark green of the spinach, lightness of the cauliflower and little pockets of lentils makes you want to dive right in..  The taste of all the flavors together was sublime.  Really savory.  I was worried the spices would be overwhelming but they all fused together to make each bite just yum.  Thanks for another great recipe.

This was tasty, but I felt that the tamarind needed a little bit of sweetness to offset it. I added about half teaspoon to a teaspoon of maple syrup. I think it made it more tasty!

Delicious!!  Ever so slowly I’m converting my husband into enjoying lentils. Thanks to all your fab recipes!!

Absolutely divine! This was so delicious and unique. Will definitely make again.

I'm always looking for new, inspiring, vegan salads ~ This is it! Delish, thank you.

Top 6 indian salad recipes from across the web

The most viewed indian salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Kachumber Salad - Cucumber Tomato O...

Kachumber salad

Tomato kachumber

Cabbage and Carrot Thoran-style Sal...

Roasted Beet Cauliflower Chickpea S...

Indian Spinach Salad

Top 6 indian salad recipes from across the web

The most viewed indian salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kachumber Salad - Cucumber Tomato O...

Kachumber salad

Tomato kachumber

Cabbage and Carrot Thoran-style Sal...

Roasted Beet Cauliflower Chickpea S...

Indian Spinach Salad

The most viewed indian salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine