East Indian Chopped Vegetable Salad Recipes

THAI VEGETABLE SALAD

Steps:

• Steam the squash until just tender (or use another method), allow to cool; set aside.
• Chop the roasted bell peppers and place them in a food processor or blender with the garlic, hot pepper flakes, chiles, soy sauce, balsamic, sugar, and lime juice.
• Pulse or process until mixture becomes pasty.
• Toss the squash with the green onions, cabbage, basil, cilantro, and mint; add the dressing and toss.
• Place servings on salad plates (or a platter), chilling until ready to eat.

EAST INDIAN CHOPPED VEGETABLE SALAD

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.

ASIAN CHOPPED VEGETABLE SALAD

Steps:

• To make dressing: combine rice vinegar, oils, and sugar in a jar. Shake well before using.
• Blanch chopped snow peas in boiling water for 1 minute; drain and cool quickly in a bowl of ice water. Drain thoroughly.
• In a large salad bowl, toss together snow peas, cabbages, baby corn, onion, radish, and ginger.
• Drizzle dressing over salad and toss to coat. Top with enoki mushrooms, if desired.