Mixed Vegetable Salad With Coconut Mustard Dressing
Ingredients
- 2 medium-sized unpeeled cucumbers
- 1 small 2” x 4” pc unpeeled yellow pumpkin (kaddu)
- 1 green bell pepper (green capsicum)
- 1 yellow bell pepper (yellow capsicum)
- 1 red bell pepper (red capsicum)
- 1 large or 2 small unpeeled carrots, chopped into small cubes
- 1 medium-sized unpeeled white radish (optional), chopped into small cubes
- 2 medium-sized zucchini, chopped into small cubes
- 15-20 tender ivy gourd (tindora/ tendli), diced thin and diagonally
- 1 tbsp finely chopped fresh coriander leaves, for the garnish
For the Dressing
- 1½ cups grated fresh coconut
- 1¼ tbsp ground mustard (rai)
- ¼ tsp black pepper (kali mirch) powder
- 1 tbsp lemon juice
- 1 tsp unrefined salt
Method
Mix all vegetables together in a bowl.
For the dressing, grind together coconut, mustard, pepper powder, lemon juice and salt to a smooth paste. Mix the dressing with the vegetables. Garnish with finely chopped coriander leaves and serve.
Serves 8