Green Coriander Salad

A vibrant and fresh salad that i guarantee will brighten up any kind of meal you are having.

It is the perfect match with Indian or Asian cuisines and it goes amazingly good practically with any kind of BBQ or buffet you are having. 

I know many people ate coriander, but this recipe will change your mind like it did with my mum! She was so against this recipe and kept insisting it won’t work and she ended up having salad for lunch! 😛 

It so easy to do with no special ingredients that you cannot find at your pantry and fridge, just toss those fresh veggies with the tangy dressing and a boost of protein intake with some peanuts, and you are good to go.

It is a perfect plant-based fresh meal that you can enjoy in those hot summer days! 

This vibrant salad is fresh, vegan, protein packed, full of satisfying flavors, easy and need 10 minutes of your time to finish. Can’t get any better, right?!

Prepare this salad as a side dish with the butter chicken and some naan bread and you have the perfect Indian feast for your next dinner or lunch with friends and family.

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Green Coriander Salad:

A vibrant and fresh salad that I guarantee will brighten up any kind of meal you are having, from Indian to Asian to any kind of BBQ. It is fresh, vegan, protein packed, full of satisfying flavors, easy and need 10 minutes of your time to finish. Can’t get any better, right?!

Servings 0

Ingredients

FOR THE SALAD:

• 2 Cup fresh coriander leaves washed and drained well
• 1 Cup Tomato cut into bite size
• ½ Cup yellow capsicum cut into bite size
• 1 Small red chili finely diced
• 1 Cup Cucumber cut into bite size
• 1 medium onion diced ^{(see notes)}
• 1 tbsp. sweet paprika powder
• ½ tsp cumin powder
• ½ Cup peanuts roasted and unsalted

FOR THE DRESSING:

• 3 cloves garlic minced
• 2 tbsp red grape vinegar ^{see notes}
• 2 tbsp virgin olive oil
• ½ tsp turmeric powder
• Salt to taste

Instructions

FOR THE SALAD:

• Step 01: start with the coriander, wash and drain well than pick the leaves until you have 2 cups, set aside. Wash, cut and prepare the tomato, capsicum, chili, cucumber, and add to the mixing bowl.
• Step 02: cut the onion and sprinkle the paprika and cumin on it, then rub the onion well with the seasonings until everything is covered. Add to the mixing bowl.
• Step 03: add the coriander leaves and the peanuts to the mixing bowl.

For the dressing:

• Step 04: mix all the dressing ingredients well.
• Step 05: before serving add the dressing to the salad and toss till everything is coated with the dressing. Serve and enjoy!

Notes

for the onions: you can use spring green onion instead of the normal onion or you can mix both.
for the vinegar: you can use also apple cider vinegar or white vinegar. And if you cannot tolerate vinegar you can also use lemon juice.
Storage: you can prepare all the ingredients and set in the mixing bowl, the coriander leaves on the top. And prepare the dressing and store separately in a glass jar, and whenever you want to serve mix and serve. You can store this salad unmixed up to 4 days in an airtight glass container.

Author: annacookingconcept