Indian Vegetable Salad Recipes

VEGETABLE SALAD RECIPE

Vegetable Salad Recipe image

Easiest vegetable salad under 15 minutes with garden fresh vegetables like cucumber, onions, tomatoes, herbs and black pepper. Serve it as a side in any meal to perk up your vegetable intake.

Provided by Swasthi

Categories Salad

Time 10m

Number Of Ingredients 14

Ingredients

¾ cup cucumber ((1 medium))
½ cup carrots ((1 small, grated or chopped))
¼ cup onions ((1 small or 3 to 4 shallots))
¼ to ½ cup tomato ((1 medium, ripe))
¼ cup beetroot ((grated, optional))
¼ cup cabbage ((shredded, optional))
1 green chili ((or crushed black pepper as needed))
⅛ teaspoon salt ((as needed))
1 tablespoon lemon juice ((or apple vinegar/ balsamic vinegar))
8 to 10 mint leaves ((chopped finely, optional))
2 tablespoons coriander leaves ((chopped finely))
1 tablespoon extra virgin olive oil ((cold pressed oil, or avocado or flax oil ))
¼ teaspoon yellow mustard powder ((optional))
1 tablespoons sesame seeds (or any other nuts (soaked))

Steps:

Wash all the vegetables thoroughly under running water. Wipe them dry.
Optional - If using cabbage, shred it and add to hot boiling water. Leave for 2 minutes. Remove and add them to cold water and rinse well. Spread it in the colander and set aside to drain completely.
Optional - If you want to reduce the pungency in onions, cut the onion to quarters and soak in water for 20 minutes. Or chop it and soak in some lemon juice for 20 minutes.
Peel and chop the other vegetables to bite sized pieces. Grate beetroot and carrots. Add them to a large serving bowl.
Deseed the green chilies or crush black pepper and set aside.
Add all the prepared vegetables, mint and coriander leaves to the bowl. When you are ready to serve the salad, add salt, lemon juice and black pepper. Toss them well. Lastly sprinkle oil and toss.
Garnish with seeds or nuts. Serve vegetable salad immediately with any meal.

Nutrition Facts : Calories 142 kcal, Carbohydrate 14 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 266 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

20 EASY INDIAN SALADS

20 Easy Indian Salads image

These Indian salad recipes are vibrant, fresh, and full of spices and flavors. From cucumber to lentil to chickpea, Indian salads just might become your new favorites.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 20

Ingredients

Spicy Indian Cucumber Salad
Beetroot Salad Recipe (Poriyal)
Indian Tomato Salad with Mint Dressing
Masala Lentil Salad with Cumin Roasted Carrots
Sprouted Mung Bean Salad
Fruit Custard Recipe
Avocado Salad
Chickpea Salad Recipe
Vegetable Salad Recipe
Onion Salad
Spicy Mango Salad
Easy, Vegan Bombay Carrot Salad
Butter Chicken Salad
Grilled Paneer Salad
Tandoori Chicken Salad
Indian Spinach Salad
Mooli Lachha
Chicken Tikka Salad
Samosa Salad
Cabbage u0026amp; Carrot Thoran-Style Indian Salad

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an Indian salad recipe in 30 minutes or less!

Nutrition Facts :

INDIAN VEGETABLE SALAD RECIPE

Indian vegetable salad recipe image

Mixed vegetable salad recipe using Indian vegetables !

Categories Salad

Time 15m

Yield Serves 2

Number Of Ingredients 11

Ingredients

Carrot - 1 no (small)
Big onion - 1/2 no
Tomato - 1/2 no (use deseeded)
Cucumber - 1/4 no (small)
Capsicum- 2 tbsp
Cabbage - 1 leaf
Coriander leaves - few
Salt - as needed
Pepper powder - 1/2 tsp (adjust)
Lemon juice - few drops
Olive oil or coking oil - 1/2 tsp

Steps:

Wash and chop all the vegetables into small cubes. Deseed tomato n cucumber if you are packing this salad for lunch box because it will leave water. Else deseeding is optional. Add salt, lemon juice and pepper powder. Mix well. Lastly add 1/2 tsp of oil, mix and serve ! Adjust the quantity of pepper powder as per your taste buds ! Enjoy !

EAST INDIAN CHOPPED VEGETABLE SALAD

East Indian Chopped Vegetable Salad image

Printed in our local newspaper. It is imperative to use the freshest ingredients available. Personally I would prepare this salad only in summer when the vegetables are best quality. Note: the green onions I buy at the local farmers' market are organic thus "mutant" size (which means in this salad I would only use about half the amount.) So, you may have to adjust the amount of green onions used in this recipe. There's beauty in simplicity. Note: I've also added radishes, thinly sliced raw crook neck squash and various colors of bell peppers to the salad, as a suggestion.

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 tomatoes, seeded, chopped and drained (if available, use heirloom tomatoes-I sliced the tomatoes instead)
1 medium cucumbers, sliced lengthwise, then thinly sliced (if organic, no peeling necessary) or 2 medium lemon cucumbers, sliced (I like a combination of the two cucumber varieties)
10 green onions, sliced (including the white part)
1 -2 tablespoon fresh lime juice (NOT reconstituted!)
lime zest, for garnish (optional)

Steps:

Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
If you want, you can add a sprinkle of lime zest for garnish.

Nutrition Facts : Calories 40.8, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 9.4, Fiber 2.5, Sugar 4.6, Protein 2

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