Salad with Kaffir Lime Dressing
Photo by Manju Agrawal
Ingredients
- 2 medium-sized unpeeled carrots, diced
- ¼ medium sized broccoli, separated into florets
- 8-10 green long beans or French beans, cut into 1” long pieces
- ½ a medium-sized unpeeled zucchini, diced
- 2-3 medium-sized unpeeled cucumbers, diced
- 2-3 kaffir lime leaves, finely shredded
- 1 cup cooked chickpeas
- ½ a yellow bell pepper (yellow capsicum), diced
- ½ a red bell pepper (red capsicum), diced
For the Dressing
- 5-10 cashew nuts, soaked for 6 hours, drained and rinsed
- ⅓ cup cooked chickpeas
- 1 tsp mustard sauce
- 2 tbsp lemon juice
- ¼ tsp black pepper (kali mirch) powder
- 1 green chilli
- 1 date, pitted
- 1 tsp unrefined salt
Method
Lightly steam the carrots, broccoli and beans. Cool and refresh in cool drinking water. Drain. Blend all the dressing ingredients together. Take all the steamed vegetables, cucumbers, zucchini, kaffir lime leaves, chickpeas, yellow and red bell peppers in a mixing bowl. Add the dressing and toss well. Serve.
Serves 2