vegetable salad is made almost daily at home for lunch for myself and my 4 year old son. Without eating a bowl of freshly made vegetable salad our meal is incomplete. This is one of the habits i picked up from my mum and continued it for years now. Since phulka or millet rotis are made for lunch in my mum’s home, she makes a salad or a variety of kosambari to go as a side along with a dal or curry.
vegetable salad helps to digest a meal better and adds nutrition to the meal. Though there are many ways of making this, the one i make is just simple with whatever veggies i have. During the winters i prefer to use a spoon of extra virgin olive oil, sesame seeds, little yellow mustard powder and a dash of coarsely crushed pepper. During the hot days, i just use lemon juice.
vegetables that go well to make a vegetable salad are carrots, cucumber, tomatoes, cabbage, chili, and purple onions. Grated capsicum, beetroot or bottle gourd too go well. Mint and coriander leaves add flavor.
- ½ cup cucumber
- ¼ cup carrots
- ¼ cup onions or as needed
- 1 small ripe tomato
- green chili or pepper powder as needed
- salt as needed
- lemon juice as needed
- mint/pudina or coriander leaves as needed
- ¼ cup cabbage shredded
- ¼ cup grated beetroot
- ¼ cup bottle gourd
- 1 tsp olive oil
- pinch of yellow mustard powder
- Add all the ingredients to a bowl and toss. Serve immediately.
To reduce the pungency of onions, chop them and squeeze some lemon juice and set aside for sometime.
to remove the strong smell from cabbage, shred it and add little more lemon juice, Set aside for a while.
Drain off excess lemon juice if any, before adding to the other veggies otherwise the salad turn sour. Vinegar can also be used instead of lemon juice.
more salad recipes on the blog
quinoa chickpeas salad
crunchy sprouts salad