All posts filed under: Salads

Shredded Carrot & Lentil Salad

I think what I appreciate most about Indian/Pakistani salads is their similarity to a slaw.  They can be eaten as is,  a side, added to a wrap or the final topping on a bowl. Complimenting a meal or a bite, similar to a chutney or condiment. While retaining a hearty, crunchy freshness like a slaw. Since they last a few days in the fridge without wilting or losing the crunch factor, they can easily be made ahead. A handy convenience when time is of the essence. Salad-slaws can be a quick way to add a missing taste, quality or vegetable to a meal when applying Ayurveda food guidelines to eating.  Need a sweet, sour, astringent or bitter taste? Or something a little dry (aka crunchy) or light? Depending on the type of slaw, several missing bases can be covered at once. If I haven’t already said enough about why slaw-salads are awesome, here is one more thing. Slaw type salads aide and support digestion. A light fermentation process takes place from the salt and lemon or lime “dressing”.  Adding a …

Zesty Fennel, Cucumber and Chive Salad

Over the past few years, fennel has a reserved spot my vegetable bin. It’s versatility, carminative properties and cooling energy has made it a weekly produce staple. When in season, I pick up a small to medium size bulb to incorporate half into a bitter-tart-sweet-slightly pungent juice, while using the stalk and fronds in homemade bone broths and the other half to roast with other seasonal veggies or shaved in a salad. From it’s seeds to flowers, fennel is used in many cultures around the globe. Commonly known as a digestive aide, fennel is cooling for the body. It is also a diuretic, helps with internal spasms and is considered a carminative herb. I wrote about the benefits of fennel, if you would like to learn about it in more detail, click here. This week, I was craving a slaw like salad. Something with a little crunch that felt cooling, was refreshing, with a touch of pungent and bitter tastes for balance and did not involve any lettuce. Apparently, all the ingredients also had to be green and white! I …

Gingery, Lemony & Roasted Sesame Cabbage Salad

About 15 years ago, my friend Shenaaz introduced me to this cabbage salad recipe and its been on my life menu ever since. I love food that is simple, easy, healthy and flavorful! Every bite has a blend of tangy, slightly spicy, and roasted goodness that adds a nice warmth to the cold energy of cabbage. Growing up, a cabbage salad of a different sort was on the daily menu. My mom loved it and so did I. The crunch, crunch is so satisfying and the perfect complement to a simple meal like, daal chawal (lentil soup & rice). When Shenaaz made the non-ginger version of this salad for me, I was really happy to have another delicious variation of cabbage salad to choose from. Being a ginger lover,  I added grated ginger to the dressing as a digestive aide to prevent the common side effects that are associate with cabbage—you know what I am referring to right?! And for the record, the ginger has served me well. To mix it up every once in a while, I have added steamed …