Simple Salads to Savour Over the Summer
Salads are one of the most versatile and nutritious additions to our meals. The freshness of vegetables add a refreshing pop of flavour to our palates.
The following are two of our favourite salad recipes that you can use to spruce up your summertime soirees and barbeques.
Scrumptious Summer Slaw
Add some vibrant colours and the wholesomeness of protein and fibres with this quinoa and sesame slaw.
For the Slaw
4 cups shredded red cabbage (you may choose another cabbage as well)
2 cups shredded carrots
2 cups chopped green onions
2 cups cooked quinoa
½ cup toasted and sliced almonds
2 tbsp sesame seeds
For the Vinaigrette, mix the following into a bowl or flask:
1/3 cup sunflower oil
3 tbsp rice wine vinegar (you may also use Apple cider vinegar)
1 tbsp honey
1 tsp soy sauce
1/8 tsp sesame oil
- Combine the ingredients for the slaw, except the almonds and sesame seeds, and fold them together in a salad bowl.
- Add the vinaigrette and pour it into the slaw. Combine it till it is mixed properly.
- Add the sesame seeds and toasted almonds to give it an extra crunch.
- Add the condiments as per your taste and sit back and enjoy the fresh, crunchy taste of the salad and the sweet and tangy notes of the vinaigrette.
A favourite summertime staple, tamarind is sweet and tangy, making salads and curries even more delicious. The following recipe is not only a wholesome meal by itself but can be served as a chaat or a midday snack.
For the salad
2 cups boiled and drained chickpeas (Kabuli Chana)
½ finely chopped red pepper
½ finely chopped green pepper
1 diced red onion (small)
1 finely chopped green chilli
½ tsp cumin powder
½ tsp coriander powder
½ tsp amchoor (dry mango powder)
½ tsp red chilli powder
¼ tsp fennel seeds
2-3 stalks of finely chopped fresh coriander
For the Tamarind dressing
2 tbsp Tamarind Chutney (can be prepared at home using Dried tamarind)
1 tbsp lemon juice.
Finely chopped bunch of coriander leaves
¼ tsp red pepper flakes
½ tsp cumin powder
Mix these ingredients together at least an hour before preparing the salad. Set them aside at room temperature so that the flavours are infused and enhanced.
Method (for the salad)
- Heat a pan on the stove. Add the oil and fennel seeds and cook till they start to brown. Fold in the other dry spices and roast them for a minute.
- Add the drained chickpeas to the pan and cook on a medium-high flame until the chickpeas start turning crisp.
- Turn off the flame and allow it to cool down.
- Then, add the remaining vegetables and garnish the salad with the tangy tamarind dressing.