Indian Tricolour Salad with Green Goddess Dressing

Indian Tricolour Salad with Green Goddess Dressing

India's 67th Republic Day is just round the corner and it is mandatory to have an Indian Tricolour dish on the menu, right? Most of the times when we have get togethers in the community to celebrate Republic or Independence day, there's a mad scramble for Indian Tricolour /tiranga recipes - and usually it's rice, pasta or some kind of tricolour halwa (carrot, white pumpkin, green bottle gourd etc.). I wanted to make something that's super quick and that's not the usual stuff.

We are lucky to have many ingredients in the food world that would match our saffron, white and green flag, and I thought why not a Indian tricolour salad recipe? Since I wanted to make something different from the usual rice or pasta, a salad would be a good idea, right?

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Also, this is my chance to showcase my Green Goddess dressing. I had shared this one on Facebook nearly a year ago, topping a dish of steamed cauliflower and I had many readers asking for the recipe. So here it is! This green goddess dressing can make any boiled vegetable dish taste appetising. Try it over oven roasted vegetables or as a dip for cucumber sticks!

Watch my video on how to make an Indian Tricolour Salad-

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Indian Tricolour Salad with Green Goddess DressingIndia's 67th Republic Day is just round the corner and it is mandatory to have an Indian Tricolour dish on the menu, right? Most of the times when we have get togethers in the community to celebrate Republic or Independence day, there's a mad scramble for Indian Tricolour /tiranga recipes - and usua...

Summary

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  • Courseentrée
  • Cuisineglobal vegetarian
  • Yield4 portions 4 portion
  • Preparation Time10 minutesPT0H10M
  • Total Time10 minutesPT0H10M

Ingredients

Medium sized Carrot
2
Medium sized Radish
2
Large green Bell Pepper
1
Green Goddess Dressing -
Yogurt
1/2 cup
Fresh Coriander Leaves
1/2 cup
Basil Leaves
1/4 cup
Cumin Seeds
1 tsp
Garlic
2 Cloves
Salt
1/4 tsp
Extra virgin Olive Oil
1 tbsp

Steps

  1. Chop the vegetables into batons of similar size. Arrange them on a platter for the saffron, white and green layer.
  2. In a small mixer, whisk together the yogurt, herbs, cumin seeds, garlic. Once it is a smooth puree, add the extra virgin olive oil and salt and pulse a couple of times and remove this into a small bowl.
  3. Pour the dressing over the arranged vegetables and serve immediately,

Instead of using raw vegetables, you can even roast these vegetables on a stove top grill pan or in the oven after tossing in some olive oil. Serve it with the same green yogurt dressing.

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