Indian Coriander Vegetables by Chef Cynthia Louise
A beautiful, aromatic Indian veggie salad! A perfect side or on its own for those warmer months of the year.
Why it’s so good for you:
Coriander, or cilantro, is a wonderful source of dietary fiber, manganese, iron and magnesium. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorus, potassium, thiamin, niacin and carotene.
Dressing
Ingredients
(use organic ingredients where possible)
- 1/2 cup shredded coconut
- 2 cups coriander leaves
- 1 small shallot
- 1/4 cup lemon juice
- 1 tbsp maple syrup
- 1/4 tsp cayenne pepper
- 1/2 tsp curry powder
- Pinch of cumin powder
- Salt and pepper
Method
- Add all the dressing ingredients to a Vitamix or a high-speed blender.
- Blend so all is well combined. It's okay to have a bit of texture here.
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Salad
Ingredients
(use organic ingredients where possible)
- 1 fresh, raw, corn on the cob
- 1 cup sweet potato, grated or finely diced
- 2 tbsp lemon juice
- 1 zucchini, cut into rounds
- 1 cup cherry tomatoes
- 6 shallots, finely diced
- 2 cups fresh mint, finely minced
- 2 tbsp olive oil
- 1 tbsp garlic, minced
Method
- Remove the kernels from the cob.
- Add all the salad ingredients to a bowl.
- Toss well, adding salt and pepper.
- Add the dressing to the salad and toss again so everything is coated.
- Serve with a big bowl of greens and herbs.
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