Name: Indian Green Chopped Salad
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 5 tbsp water, or as needed; 2 tbsp vegetable oil; 1 tbsp mustard oil; 1 tsp salt; ½ tsp mustard paste; leaves of 1 small bunch of coriander/cilantro; 2 spring onions/scallions, finely sliced; ½ fennel bulb, finely chopped; small bunch of fresh coriander/cilantro, stems only, finely chopped (use the leaves in the dressing); 1 red chilli, finely chopped, to garnish (optional); 50 g/2 oz baby spinach, washed; 100 g/3½ oz lettuce, finely chopped; 2 long Turkish chillies, finely sliced; 100 g/3½ oz/⅔ cup cashew nuts; 1 tsp sugar; 1 banana shallot, peeled and roughly chopped; juice of 1 lemon; 2 celery stalks, finely chopped; 1 avocado, peeled, pitted and finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

This spicy little side salad, full of gorgeous greens, goes with just about all the curries in this book and makes a great filling for the Chickpea Kati Rolls.

Ingredients

2 celery stalks, finely chopped
100 g/3½ oz lettuce, finely chopped

Method

Start with the dressing. Place the cashews in a bowl and pour over enough boiling water to cover. Leave to soak and soften for 15 minutes.
Drain the cashews, then add to a food processor with the remaining dressing ingredients. Blitz to combine to a paste, adding more water if needed.
Combine all the vegetables in a large mixing bowl. Add the dressing

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Indian Green Chopped Salad

Ingredients

Method

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