Kachumber Indian Spiced Salad

I’ve always loved this simple salad when it’s been served to me with poppadoms in an Indian restaurant, so when I was planning to throw my own curry night I decided to try and make my own. It’s a beautifully fresh and crunchy salad that goes perfectly with almost any Indian dish. Recently, I’ve become rather interested in the art of curry making and how to combine the different spices to create the waves of flavours that come with any well made curry. My dad has always made fantastic indian dishes and steers clear of the shop bought curry pastes so I thought it was time that I did too! This salad is a great starting point to introducing yourself to Indian recipes and is also a great way of getting a good kick of nutritional veggies!

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Ingredients

1 medium sized white onion, diced
Half a large cucumber, diced
2 medium sized tomatoes, diced with the seeds removed
1/2 tbsp chopped fresh coriander leaves
2 tsp lemon juice
½ tsp roasted cumin powder
1/2 tsp salt

Method

After chopping all of the vegetables up, throw them into a bowl together and mix well. Then add in the cumin, coriander, lemon juice and salt and mix well until the vegetables are nicely coated. Taste to check the seasoning and if you like add some more lemon juice or salt!

Serve with poppadoms and mango chutney or as a side to your favourite curry!

Fresh, Crunchy Red Cabbage Coleslaw

One of my dad’s most requested recipes is his delicious coleslaw. He taught me how to make it and I’ve added a few extras into the mix. It’s a great side dish all year round and is incredibly versatile. It goes well with hot, buttered Jacket potatoes and is perfect for a summer barbecue. Personally I like mine on the side of a yummy lasagne, it may not be traditional but it’s super tasty! Homemade is so much better than anything you’ll find in the shops and it’s so easy and quick to make so give it a try!

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Ingredients

Half a red cabbage, sliced thinly
2 carrots, grated
Half a red onion, sliced into small pieces (optional but I like it!)
1 tsp of sugar or xylitol
Salt and pepper to taste
3-4 large tablespoons of mayonnaise

Method

Place the sliced cabbage into a bowl and sprinkle with a few pinches of salt. This will draw out the water and make the cabbage slightly softer. Leave the cabbage to stand for a minute or two, then throw in the onion and the carrot and give it a good mix. Add the rest of the ingredients and stir well. Leave the mix to stand for maybe half an hour for the flavours to combine and the vegetables to soften. Then it’s ready to go!

You could also add some grated apple or my grandma swears by adding fresh cucumber.

I like to serve this alongside a big salad, homemade baked beans and some tasty barbecued meat.