Salads

Indian Vegetable Salad

Indian Vegetable Salad


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Indian Vegetable Salad Ingredients

  1. Beets 30 gr.
  2. White radish 150 gr.
  3. Lemon 1 pc.
  4. Ginger (root) 10 gr.
  5. Green cilantro a few twigs
  6. Sichuan pepper 0.5 teaspoon
  7. Sugar 1 teaspoon
  8. Salt pinch
  • Main Ingredients
  • Serving 2 servings

Inventory:

Salad bowl, Cutting board, Kitchen knife, Paper towel, Tablespoon, Serving plates

Indian Vegetable Salad Preparation:

Step 1: Cut the vegetables.

As I already said, we will prepare the salad exclusively from fresh vegetables, so it is not worth stocking up with pots and pans. So, we take white radish, ginger and beets and peel them, wash them well and dry them with a paper towel. Then we cut the radish into thin cubes, the beets into slices, and the ginger into straws.

Step 2: Squeeze the lemon juice.

Since we don’t season salad with oil, mayonnaise, sour cream, etc., we have lemon juice as a sauce. Therefore, we cut the lemon in half and use the manual juicer to extract the juice.

Step 3: Cooking a vegetable salad in Indian.

Sliced ​​ingredients (radishes, beets, ginger) are transferred to a salad bowl, salt, add sugar and season with lemon juice. While we leave the salad aside and quickly finely chop the Sichuan pepper and cilantro. Add to the salad bowl and mix thoroughly.

Step 4: Serve the Indian vegetable salad.

We serve the finished salad on the table, laying it out on portioned plates. Cook baked potatoes as a side dish. Enjoy your meal!

Recipe Tips:

- - If you did not find Sichuan pepper, you can replace it with ordinary allspice (peas).

- - If the salad seems a little dry to you, season it with a few tablespoons of olive oil.

- - Such a salad can be stored in the refrigerator for about 4 days.