Usha Singh
My sons refer to this as an “Indian Salad” and they firmly believe that it cannot and should not be eaten with anything other than a curry, however I think it is an amazing salad, packed with so many colourful ingredients, lots of flavour and texture. I do serve this salad with all my curry dishes, but I also like to serve it with toasted sandwiches.
With this recipe there is no “hard & fast” rule with regards to quantity and choice of ingredients for the salad and the dressing, it can all be adusted to suit your personal choice and taste.
Shredded Salad
250ml grated carrots
125ml thinly sliced yellow & red pepper
100ml grated radish
50ml finely sliced red onions
100ml sliced cucumbers
100ml sliced tomatoes (mini rosa)
175ml finely shredded iceberg lettuce
Dressing
50ml finely chopped mint
25 ml vinegar
25ml olive oil
25ml toasted sesame seeds
3ml finely chopped green chilli (optional)
Method
- Place all of the salad ingredients in a large bowl and toss after each addition
- Whisk the dressing ingredients and pour over the salad and toss lightly
- Sprinkle the toasted seeds just before serving
- This salad can be served with a biryani or any curry dish
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