Peppery Multi Coloured Salad | Kachumber

Peppery Multi-Coloured Salad | Kachumber

Chopped salads are so easy to make with a food processor. Simply add the ingredients and pulse until a perfect texture is achieved. This salad is a breeze with the food processor, and can be made in 2 minutes once the vegetables have been peeled.

The recipe is an Indian salad – salads of this sort are not common but also not unusual. They are a spicy take on English food no doubt. In this one we add black pepper and chilli powder to the salad, and it is dressed with lime juice.

You might like to read What is a Kachumber?

Similar recipes include Kachumber, Spring Onion Kachumber, Capsicum Salad with Tomato Dressing, Chopped Salad, Brown Lentils Sundal, Daikon, Carrot and Coconut Salad, and Maharashtrian Cucumber Salad.

Browse all of our Indian Salads, and our Coleslaw recipes.  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

Peppery Multi-Coloured Salad

Peppery Multi-Coloured Salad

ingredients
200g cabbage
1 large tomato
1 red or green capsicum
2 carrots, peeled
2 spring onions
1 green chilli (optional)

1 tspn black pepper, coarsely ground, or to taste
2 – 3 pinches chilli powder
fresh lime or lemon juice
sea salt to taste

method
Chop the vegetables into large pieces and place into your food processor with the chopping blade. Pulse until the desired texture is reached – you want it finely chopped but not a paste.

Stir in sea salt, black pepper and chilli powder. Mix well. Serve cold with a squeeze of lime juice over the top. The salad can be garnished with coriander leaves.

recipe notes and alternatives
Mix with a little tamarind water or yoghurt in place of the lemon or lime juice.

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