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 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.ย  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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Indian Carrot Salad | Kosumalli

Western style salads are not so common in India because Ayurveda, the underlying philosophy of lifestyle, health and wellbeing, recommends against eating raw ingredients. But there are some, and they are delicious. I have noticed that they are also becoming more common as the influence of the West is stronger than ever via the internet and increased travel.

I say Western style salad, because there are some Indian dishes that play the part of salads in a traditional Indian meal. Raita/Pachadi, for example. Indian chutneys. Sundals. Sprouted lentils.

Anyway, today’s salad is an Indian Salad somewhat after the Western style – grated vegetables topped with chilli and a spice tadka. There is nothing easier, and it is delicious.

You might like to read What is Kosumalli aka Koshambari.

Similar recipes include Cucumber Kosumalli, Indian Cucumber Salad, Indian Beetroot and Carrot Salad, and Onion Strings Pickled Salad.

Browse all of our Indian Salads, and all of our Indian recipes. Our Indian Essentials are here. Or explore our Early Summer recipes.

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Sea Spaghetti, Ginger and Carrot Salad

I have been looking for seaweeds in my local neighbourhood, and have been surprised at the scarcity and price! The range seems to be dictated by the “superfood” label rather than considering them as ingredients. The range is also limited to Dulse, Nori and Wakame, with nare a piece of kombu in sight (one shop owner even asked me what kombu was!). Sigh. A quick search online finds them at half the store price but the range remains the same in most cases. I found an online shop stocking Seaweed Spaghetti (The Essential Ingredient) and quickly ordered some.

It is a pity that it is not more common, as this recipe, one of Ottolenghi’s in Plenty More, makes great use of Sea Spaghetti. It looks like dark fettuccine and has a similar texture. Perhaps it should be called Sea Fettuccine, to be more precise. If you are keen to try this, but find it is impossible to find Sea Spaghetti, and if you have wakame in the pantry, use that. Or use any seaweed that you have or can find locally. You will just have to prepare it specifically for the type of seaweed, rather than cooking it as described in this recipe.

Similar recipes include Pomelo and Carrot Salad, Mung Bean and Carrot Salad, and Chickpea and Ginger Salad.

Browse all of our Carrot Salads and all of our recipes from Ottolenghi’s Plenty More. Or explore our Late Summer dishes.

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Carrot and Cashew Salad | Carrot Kachumber

We try to keep up our Salad consumption all year. It is easy to forget about salads in cold weather, moving instead to soups and broths, roasted and baked dishes and hot snacks. But salads bring a freshness into the diet, lifting the day with its flavours, and complimenting the hotter dishes. We will eat them as a snack or a course before the main meal. In Summer, naturally they are cooling and refreshing.

This one is special – an Indian salad of carrot, capsicum and cashews and can be made any time of the year. It isย  dressed with yoghurt and tempered black mustard seeds.

You might like to read What is a Kachumber?

Similar dishes include Peppery Multi Coloured Kachumber, Carrot Kosumalli, Sea Spaghetti and Carrot Salad, Apple and Yoghurt Kachumber, Kachumber, and Mooli Kachumber.

Browse all of our Kachumber recipes and all of our Carrot Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

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Carrot Koshambari

Here is another gorgeous salad in our series of Koshambari and Kosumalli salads. This one is a combination of carrots, chana dal and spices. I always say it, but it must be repeated – it is utterly delicious! A refreshing and cooling salad for hot Summer days.

Similar recipes include Cucumber Kosumalli, Cucumber and Mung Kosumalli, and Carrot and Mung Bean Sprouts Kosumalli.

You might like to read What is Kosumalli aka Koshambari.

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

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Cucumber, Carrot and Green Mango Koshambari

Koshambari Salads are perfect Summer “round out the meal” salads as they contain both cooling vegetables and lentils for protein. So often the advice given to vegetarians is written by non-vegetarians and therefore includes only vegetable-based dishes without lentils, grains, soy products, nuts, seeds and so forth, in sufficient proportions for a balanced vegetarian diet.

The great thing about traditional Indian vegetarian cuisines is that they are naturally balanced in all sorts of ways – nutritionally, texturally, flavour-wise, ayurvedically, …. Forget the current Western style fashions in India, like the addiction to Oreo biscuits and too much street food (how can I criticise either of these!), the combinations of grains, lentils, paneer and vegetables is naturally balanced.

Koshambari is the perfect Summer salad, with cooling ingredients and the surprising inclusion of soaked but raw lentils, either chana dal or mung dal. Today we use chana dal with carrots, cucumber and green mango. Delicious. While raw foods are not common in India, the occasional Kosumalli makes an appearance. Raw food is not sanctioned by Ayurveda – so there are versions of this salad that lightly saute the ingredients. You can do this too, should you desire.

We have compiled 30 Great Mid Summer Salads for you, so it is very easy to vary your salads each day.

Similar recipes include Green Mango Rice, Sweet and Sour Cucumber Salad, Carrot Koshambari, Cucumber and Mung Kosumalli, and Daikon Salad with Coconut and Nigella Seed.

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

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Orange and Carrot Salad | Moroccan Orange Salad

Morocco has beautiful orange salads and we are making some simple ones. Quick to pull together and gorgeous with their sweet-savoury tastes, they can accompany almost any meal, or be eaten on their own. We have a Mid-afternoon Snack ritual, and these sorts of salads, along with a good cuppa something, are often just what the day has ordered.

Similar salads include Carrot Kosumalli, Orange and Olive Salad with Mint and Basil, Carrot and Blueberry Salad, and Pomelo and Carrot Salad.

Other Moroccan dishes include Moroccan Carrot Salad, and Baked Eggplant and Zucchini with Chickpeas and Harissa Sauce.

Or browse all of our Orange Salads, our Carrot Salads, and all of our Moroccan dishes. Alternatively, take some time to explore our Mid Winter dishes.

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Summer Roll Salad

Who does not like Summer Rolls, the South East Asian dish of crunchy ingredients wrapped in rice wrappers and served with a peanut sauce? They are so summery, refreshing and cooling.

This recipe deconstructs the Summer Rolls and turns it into a Salad. It is from Bittman’s 100 Salads. We are working our way through these and doing so has changed the way we eat quite significantly. Salads are definitely a part of our day now.

Are you after some South East Asian dishes? Try Sweet and Sour Cucumber Salad, Lightly Pickled Cucumber and Tofu Salad, Deep Fried Tofu with Peanut Sauce, and Spicy, Crunchy, Herby Salad.

Browse all of our Bittman Salads, or all of our many many Salads of all types. All of our South East Asian recipes are here. Or explore our Mid Summer dishes.

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Grilled Sweetcorn Slaw with Cabbage and Carrot

I read that the average head of sweetcorn has 800 kernels, all lined up in 16 neat rows, and each of those kernels is a seed in its own right. While we eat sweetcorn as a vegetable, it is, technically speaking, a grass, being a variety of maize that is harvested when the ears are immature. As a result, the sugar content in the kernels is much higher than it is in other varieties of maize, which are harvested at a much later stage when they are dry, and eaten as a grain. When you eat the kernels of sweetcorn whole, be that gnawing them off the cob or after shaving off the kernels first, the starch element is retained in each seed, making the dominant experience of eating fresh corn one of tender, juicy sweetness.

Today we are using that beautiful sweet seed of the grass in a slaw with cabbage and carrot. The sweetcorn is grilled first, intensifying the sweetness, before being mixed with a mustard dressing and the slaw ingredients.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

In fact, it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghiโ€™s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Grilled Corn with Miso-Tamarind Mayo, Summer Roll Salad, Red Cabbage Slaw with Barberries, Crunchy Root Vegetable Slaw, Salad with Swiss Cheese and Rye, Sweetcorn and Tomato Salad, and Roasted Sweetcorn and Avocado Salad.

Browse all of our Sweetcorn dishes, our Sweetcorn Salads and all of our Salads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Mooli Kachumber | Daikon Radish, Carrot and Coconut Salad

Kachumbers are the freshest of salads, crispy and crunchy, in the Indian cuisine. They dispel the myth that Indian does not use fresh, raw vegetables or include salads. Kachumbers are very easy to make, although some can take a little chopping. With a good food processor, the shredding or chopping is made even easier and quicker.

This salad is daikon radish, carrot and coconut – a fresh and lively taste for late Autumn and into Winter in our part of the world. However, daikon and carrots are available year round, so the vivid salad can grace your Summer table too. Yamuna Devi, in her book Lord Krishna’s Kitchen, has a number of these type of salads in the Little Salads chapter.

You might like to read What is a Kachumber?

Similar recipes include Peppery Multi Coloured Kachumber, Kachumber, Carrot and Cashew Kachumber, Apple and Grape Kachumber, Carrot Sambol, Daikon and Onion Quick Pickle, and Chickpeas and Ginger Kachumber.

Browse all of our Daikon recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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