Vegetable salad is a simple and easy peasy no dressing salad recipe. It is a fuss free and a straight forward recipe which doesn’t require any cooking nor salad dressing. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling.

Vegetable salad made in the simplest way with fresh colorful vegetables and basic seasonings and herbs With plenty of fresh colorful vegetables, this is what makes the vegetable salad more healthier and nourishing.

All you need to do is just dice or chop the ingredients, season it and toss them together. Ready in minutes, this salad features nutritious ingredients and flavorful herbs which are sure to refresh you.

A vegetable salad can be made in many different ways – with raw, boiled, steamed or grilled vegetables. Whatever ways it is made, a vegetable salad is great for your body as it increases the intake of veggies in your diet

In the simplest form it is simply slice or chopped raw vegetables tossed with basic seasoning and herbs.

This is one salad which is made regularly at my home. I prefer this simple raw vegetable salad seasoned with just salt and pepper and herbs like chilli, lemon, coriander and mint. I am not very much fan of salad with dressings. I make them once in a while but this simple vegetable salad is my go to salad for everyday consumption.

This is a much healthier, delicious and at the same time super refreshing no-cook salad. This crisp, crunchy and fresh vegetable salad features the following ingredients.

INGREDIENTS TO MAKE SIMPLE VEGETABLE SALAD

Cucumber – Used the regular cucumber here. Recommend to use young and tender cucumbers to avoid matured seeds. You can use the English cucumber.

Carrot – The recipe uses orange carrot. You can use the red variety one, whichever is available to you.

Cabbage – Regular variety of cabbage is used. You can use red cabbage or napa cabbage or other variety cabbage whichever is available to you. Apart from cabbage you can also use iceberg lettuce, green lettuce, red lettuce, romaine lettuce, arugula etc

Onion – Used the regular onion. You can also use red onions and spring onions.

Tomato – Used regular tomato. You can use cherry tomatoes as well

Green Chilli

Ginger

Crushed Peppercorns

Salt

Lemon Juice

Coriander Leaves – Used coriander leaves. You can add in some mint leaves if available. 8 haven’t used as it was not available in my pantry.

HOW TO MAKE VEGETABLE SALAD

This section shows how to make blueberry sauce with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy vegetable salad recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

VEGETABLE SALAD RECIPE VIDEO TUTORIAL

INSTRUCTIONS TO MAKE SIMPLE VEGETABLE SALAD

First wash all the vegetable and peel them.

Slice them one by one. I prefer the vegetables little bigger chunks or pieces. You can dice slice or chopped them as per your preference.

Peel the ginger and chopped them. You can use a grater and grate it.

Crush the peppercorns in a mortar pestle.

Chopped the green chilli and coriander leaves.

In a large mixing bowl add in the vegetables, ginger, crushed peppercorn, green chilli, coriander leaves, salt and squeeze in the lemon juice. (Please note if you’re serving the salad later then add the salt and lemon juice when you’re about to serve)

Toss them together and serve. Enjoy!

NOTES AND TIPS:

* You can use vegetables of your choice.
* Some recommended vegetables which you can use apart the one used in the recipe are cauliflower, beetroot, turnip, radish, sweetcorn, green lettuce, iceberg lettuce, kale, rocket leaves, mint etc.
* You can also add blanched broccoli.
* You can use salad dressing of your choice.
* Storing this salad after mixing the ingredients is not recommended as the vegetables tends to release water which salad turns soggy and losses its crunch.
* You can also add boiled, steamed or grilled chicken if you want to make it a non veg version.

RECIPE CARD

Print

Vegetable Salad

Vegetable salad is a simple and easy peasy no dressing salad recipe. It is a fuss free and a straight forward recipe which doesnt require any cooking nor salad dressing. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling.

Course Appetizer, Side Dish

Cuisine American

Keyword easy and simple vegetable salad, fresh veggies salad, healthy salad, no cook salad, salad, salad without dressing

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Akum Raj Jamir

Equipment

• chopping board
• Mixing bowl

Ingredients

• 1 Nedium Cucumber
• 1 Medium Carrot
• 1 Cup or small bowl Cabbage
• 1 Medium Onion
• 1 Medium Tomato
• 2 Large Green chilli
• ½ Inch Ginger
• ½ Teaspoon Peppercorn
• 1 Teaspoon Salt Or as per taste
• ½ Of large Lemon
• ¼ Cup Coriander leaves chopped

Instructions

• First wash all the vegetable and peel them.
• Slice them one by one. I prefer the vegetables little bigger chunks or pieces. You can dice slice or chopped them as per your preference.
• Peel the ginger and chopped them. You can use a grater and grate it.
• Crush the peppercorns in a mortar pestle.
• Chopped the green chilli and coriander leaves.
• In a large mixing bowl add in the vegetables, ginger, crushed peppercorn, green chilli, coriander leaves, salt and squeeze in the lemon juice. (Please note if you're serving the salad later then add the salt and lemon juice when you're about to serve)
• Toss them together and serve. Enjoy!

Video

Notes

1. You can use vegetables of your choice.
2. Some recommended vegetables which you can use apart the one used in the recipe are cauliflower, beetroot, turnip, radish, sweetcorn, green lettuce, iceberg lettuce, kale, rocket leaves, mint etc.
3. You can also add blanched broccoli.
4. You can use salad dressing of your choice.
5. Storing this salad after mixing the ingredients is not recommended as the vegetables tends to release water which salad turns soggy and losses its crunch.
6. You can also add boiled, steamed or grilled chicken if you want to make it a non veg version.

SOME SALAD RECIPES

Indian Fruit Salad (Fruit Chaat)
Creamy Pasta Salad
Easy Grilled Chicken Salad
Dohkhlieh (Meghalayan Pork Salad)
Wai Wai Salad ( Noodle Salad)
Potato Yogurt Salad
Boiled Peanut Salad (Beach Style)
Yardlong Beans Salad
Watermelon Pineapple Salad
Black Rice Salad
Cottage Cheese Salad
Aloo Chaat ( Spiced Potato Salad)

Well, if you make this simple vegetable salad recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is easy and comes together with simple ingredients. But don’t be fooled, because one bite, and I promise you won’t be able to stop!

Mushroom lovers, this one’s for you! Smoky, spicy, garlicky, and full of bold Himalayan flavors — this Nepali-style mushroom salad (or Mushroom Sadheko) is unlike any salad you’ve ever had.

It’s warm, punchy, and made with a tomato-garlic chutney that you’ll honestly want to put on everything. And the best part? It comes together surprisingly fast, and you won’t need any fancy ingredients. Plus, it’s naturally vegan and gluten-free!

I stumbled upon this Nepali Mushroom Salad while looking for new ways to use mushrooms beyond stir-fries and soups. One bite and I was completely hooked — the kind of hooked where you go back for seconds before you’ve even finished your first bite. If you’re into bold flavors and a bit of heat, you’re in for a serious treat!

Nepali Mushroom Salad Ingredients

This dish may sound fancy, but the ingredients are pretty straightforward:

Oil – I have used mustard oil for it’s smokey, spicy flavor, but any neutral-flavored oil such as groundnut, sunflower, canola, etc. will work. 

Garlic cloves – For aroma and to infuse a beautiful, almost smokey-garlicky flavor to the chutney. 

Whole dried red chillies – Soaked and then cooked along with the garlic and tomatoes. Adds heat and depth of flavor to the dish. Feel free to adjust according to your spice tolerance. 

Salt – For seasoning. 

Tomatoes – Forms the base of the chutney and adds a nice tang to the whole dish. 

Button mushrooms – The hero ingredient! They soak up all the flavors beautifully and add a nice bite.

Onions – Thinly sliced, raw onions for crunch, sharpness, and to balance out the rich chutney.

Turmeric powder – Used in the tempering to lend a lovely color and an earthy undertone.

Coriander leaves – For a fresh and herby lift right at the end.

How to Make Mushroom Sadeko

Here’s a quick step-by-step overview to get this salad on your table:

1. Make the Tomato Chutney:

• Heat 2 tbsp oil, sauté garlic and red chillies briefly till fragrant.
• Add halved tomatoes (cut-side down) and ½ tsp salt.
• Cook on low for 5–6 minutes until tomato skins loosen.
• Let the mixture cool, peel off tomato skins, and blend everything into a smooth chutney.

2. Cook the Mushrooms:

• In a separate pan, heat 1 tbsp oil, add mushrooms and ½ tsp salt.
• Cook on low for 2–3 minutes until mushrooms are tender and juicy.

3. Assemble the Salad:

• Add mushrooms and thinly sliced onions to a bowl.
• Pour in the tomato chutney and mix well.

4. Final Tempering:

• Heat 1 tbsp oil, add turmeric powder, and pour it immediately over the salad.
• Mix well, garnish with chopped coriander, and serve warm or at room temp.

Frequently Asked Questions

Richa’s Top Tips

• Use fresh mushrooms: Avoid canned mushrooms — fresh ones have the right texture and absorb the chutney beautifully.
• Don’t rush the tomato chutney: Let it cook low and slow so the flavors develop and the tomatoes break down properly.
• Adjust the spice level: If you’re heat-sensitive, start with 6–8 red chillies instead of 12. Want more fire? Add a few extra or use spicier varieties.
• Let it sit for 10–15 minutes: Like many Nepali sadhekos, this salad benefits from a little resting time. It helps the flavors marry together.

Storage Tips

While it’s best eaten fresh, you can store leftover mushroom salad:

• In the fridge: Up to 2 days in an airtight container. The flavors actually deepen overnight.
• Reheating: Not necessary. It’s best served at room temperature. Just give it a quick stir before serving.
• Freezing: Not recommended — mushrooms tend to go rubbery after thawing.

Serving Ideas

• As a side dish with plain rice, dal, or roti.
• With beaten rice (chiura) – A classic Nepali pairing.
• In a wrap or taco – Yes, really! This salad makes an awesome vegetarian taco filling.
• On toast – Spoon some over crusty bread for a spicy mushroom bruschetta.

Mushroom Salad Variations

Want to make this dish your own? Go for it:

• Add boiled potatoes for a heartier version.
• Mix in roasted peanuts for crunch.
• Try with oyster or shiitake mushrooms for deeper umami.
• Add a squeeze of lime or lemon juice right before serving for a citrusy zing.
• Swap coriander for spring onions if you’re not a fan of the herb.

If you’re tired of the same old salad routine and craving something with real personality, this Nepali Mushroom Salad is your answer. It’s bold, warm, and spicy — with a chunky tomato chutney that brings everything together. Plus, it’s vegan, gluten-free, and takes under 30 minutes from start to finish.

Next time you’ve got a box of mushrooms in the fridge and no dinner plan — remember this recipe. It might just become your go-to way to eat mushrooms, too. If you try this recipe, don’t forget to send a DM with the pictures over on my IG @my_foodstory as well as tag me in your stories! 

Watch Nepali Mushroom Salad Recipe Video

Print

Nepali Mushroom Salad | Mushroom Sadheko

Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is easy and comes together with simple ingredients. But don’t be fooled, because one bite, and I promise you won’t be able to stop!

Course Snacks & Appetisers

Cuisine Nepali

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 portions

Calories 263kcal

Author Richa

Ingredients

• ¼ cup mustard oil divided
• 25 garlic cloves peeled
• 12 red chillies whole
• 1 teaspoon salt divided
• 4 medium tomatoes halved, approx. 300 gms
• 400 grams button mushrooms cut into four (2 packets)
• 1 cup thinly sliced onions
• ¼ teaspoon turmeric powder
• 1 tablespoon finely chopped coriander leaves

Instructions

Making tomato chutney:

• Heat 2 tablespoons of oil in a pan, add garlic cloves, red chillies and saute for a few seconds till fragrant.
  ¼ cup mustard oil, 25 garlic cloves, 12 red chillies
• Add halved tomatoes with the cut side down on the pan, ½ teaspoon of salt and once it sizzles, cook on low for 5-6 minutes, till the tomatoes peel off easily. This indicates that the tomatoes are cooked well.
  4 medium tomatoes, 1 teaspoon salt
• Switch off the heat, remove the skins of tomatoes & let the mixture cool.
• Once cooled, add to a mixer and grind to a smooth paste.

Making mushroom sadheko:

• Heat another pan with 1 tablespoon of oil, add mushrooms, the remaining ½ teaspoon of salt and cook on low for 2-3 minutes till they are cooked well.
  400 grams button mushrooms
• Add cooked mushrooms to a bowl, add sliced onions, pour the tomato chutney and set aside.
  1 cup thinly sliced onions

Tempering:

• Heat 1 tablespoon of oil in a pan, add turmeric powder & immediately add it on top of the tomato chutney & mix well.
  ¼ teaspoon turmeric powder
• Garnish with chopped coriander leaves
  1 tablespoon finely chopped coriander leaves

Video

Nutrition

Calories: 263kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 610mg | Potassium: 1182mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2319IU | Vitamin C: 222mg | Calcium: 78mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Nepali Mushroom Salad | Mushroom Sadeko appeared first on My Food Story.

Our hot tropical summer demands a cool & refreshing salad to start our every meal and this smashed cucumber salad is just the perfect one to fit in! Plus it gives us the much needed spicy kick that we Indians always crave for!

Since the time I have started my lifelong fitness journey, I don't remember a single meal that I have started without a large bowl of fresh salad! Whatever season it may be!

And now it has been a default part of our daily meals!

On regular days, we start our meals with a generous serving of freshly cut cucumber, tomatoes, carrots, beetroot and whatever other seasonal salad we can source.

Then on a fine day I stumbled upon this unique cucumber salad which the internet was going nuts over! Smashed cucumber salad!

A smashed salad? Really? Am I reading it right?

Well it turned out that I was reading it right and therefore was no way other than trying it myself and see why it is going so viral!

What is smashed cucumber salad?

I am sure you have seen multiple viral videos of smashed cucumber salad on various platforms, so I guess I do not need to explicitly describe what this salad actually means!

If you haven't seen it, you can check out my video of this viral salad here or below!

I don’t know how this trend started or who got the idea of smashing the cucumbers before tossing them in that incredible chilli oil dressing.

But whoever brought this into existence, we must thank them for their innovation!

The cracks created due to the smashing absorb the spicy salad dressing beautifully making the salad taste insanely addictive!

And that’s what has made this salad viral; I am completely ignoring the weird satisfaction we get from smashing the cucumbers!

You must try this at least once to get a taste of this smashed magic!

The post The Viral Smashed Cucumber Salad | Best Summer Salad to Beat the Heat! first appeared on Flavor Quotient.

Vegetable salad is a simple and easy peasy no dressing salad recipe. It is a fuss free and a straight forward recipe which doesn’t require any cooking nor salad dressing. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling.

Vegetable salad made in the simplest way with fresh colorful vegetables and basic seasonings and herbs With plenty of fresh colorful vegetables, this is what makes the vegetable salad more healthier and nourishing.

All you need to do is just dice or chop the ingredients, season it and toss them together. Ready in minutes, this salad features nutritious ingredients and flavorful herbs which are sure to refresh you.

A vegetable salad can be made in many different ways – with raw, boiled, steamed or grilled vegetables. Whatever ways it is made, a vegetable salad is great for your body as it increases the intake of veggies in your diet

In the simplest form it is simply slice or chopped raw vegetables tossed with basic seasoning and herbs.

This is one salad which is made regularly at my home. I prefer this simple raw vegetable salad seasoned with just salt and pepper and herbs like chilli, lemon, coriander and mint. I am not very much fan of salad with dressings. I make them once in a while but this simple vegetable salad is my go to salad for everyday consumption.

This is a much healthier, delicious and at the same time super refreshing no-cook salad. This crisp, crunchy and fresh vegetable salad features the following ingredients.

INGREDIENTS TO MAKE SIMPLE VEGETABLE SALAD

Cucumber – Used the regular cucumber here. Recommend to use young and tender cucumbers to avoid matured seeds. You can use the English cucumber.

Carrot – The recipe uses orange carrot. You can use the red variety one, whichever is available to you.

Cabbage – Regular variety of cabbage is used. You can use red cabbage or napa cabbage or other variety cabbage whichever is available to you. Apart from cabbage you can also use iceberg lettuce, green lettuce, red lettuce, romaine lettuce, arugula etc

Onion – Used the regular onion. You can also use red onions and spring onions.

Tomato – Used regular tomato. You can use cherry tomatoes as well

Green Chilli

Ginger

Crushed Peppercorns

Salt

Lemon Juice

Coriander Leaves – Used coriander leaves. You can add in some mint leaves if available. 8 haven’t used as it was not available in my pantry.

HOW TO MAKE VEGETABLE SALAD

This section shows how to make blueberry sauce with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy vegetable salad recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

VEGETABLE SALAD RECIPE VIDEO TUTORIAL

INSTRUCTIONS TO MAKE SIMPLE VEGETABLE SALAD

First wash all the vegetable and peel them.

Slice them one by one. I prefer the vegetables little bigger chunks or pieces. You can dice slice or chopped them as per your preference.

Peel the ginger and chopped them. You can use a grater and grate it.

Crush the peppercorns in a mortar pestle.

Chopped the green chilli and coriander leaves.

In a large mixing bowl add in the vegetables, ginger, crushed peppercorn, green chilli, coriander leaves, salt and squeeze in the lemon juice. (Please note if you’re serving the salad later then add the salt and lemon juice when you’re about to serve)

Toss them together and serve. Enjoy!

NOTES AND TIPS:

* You can use vegetables of your choice.
* Some recommended vegetables which you can use apart the one used in the recipe are cauliflower, beetroot, turnip, radish, sweetcorn, green lettuce, iceberg lettuce, kale, rocket leaves, mint etc.
* You can also add blanched broccoli.
* You can use salad dressing of your choice.
* Storing this salad after mixing the ingredients is not recommended as the vegetables tends to release water which salad turns soggy and losses its crunch.
* You can also add boiled, steamed or grilled chicken if you want to make it a non veg version.

RECIPE CARD

Print

Vegetable Salad

Vegetable salad is a simple and easy peasy no dressing salad recipe. It is a fuss free and a straight forward recipe which doesnt require any cooking nor salad dressing. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling.

Course Appetizer, Side Dish

Cuisine American

Keyword easy and simple vegetable salad, fresh veggies salad, healthy salad, no cook salad, salad, salad without dressing

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Akum Raj Jamir

Equipment

• chopping board
• Mixing bowl

Ingredients

• 1 Nedium Cucumber
• 1 Medium Carrot
• 1 Cup or small bowl Cabbage
• 1 Medium Onion
• 1 Medium Tomato
• 2 Large Green chilli
• ½ Inch Ginger
• ½ Teaspoon Peppercorn
• 1 Teaspoon Salt Or as per taste
• ½ Of large Lemon
• ¼ Cup Coriander leaves chopped

Instructions

• First wash all the vegetable and peel them.
• Slice them one by one. I prefer the vegetables little bigger chunks or pieces. You can dice slice or chopped them as per your preference.
• Peel the ginger and chopped them. You can use a grater and grate it.
• Crush the peppercorns in a mortar pestle.
• Chopped the green chilli and coriander leaves.
• In a large mixing bowl add in the vegetables, ginger, crushed peppercorn, green chilli, coriander leaves, salt and squeeze in the lemon juice. (Please note if you're serving the salad later then add the salt and lemon juice when you're about to serve)
• Toss them together and serve. Enjoy!

Video

Notes

1. You can use vegetables of your choice.
2. Some recommended vegetables which you can use apart the one used in the recipe are cauliflower, beetroot, turnip, radish, sweetcorn, green lettuce, iceberg lettuce, kale, rocket leaves, mint etc.
3. You can also add blanched broccoli.
4. You can use salad dressing of your choice.
5. Storing this salad after mixing the ingredients is not recommended as the vegetables tends to release water which salad turns soggy and losses its crunch.
6. You can also add boiled, steamed or grilled chicken if you want to make it a non veg version.

SOME SALAD RECIPES

Indian Fruit Salad (Fruit Chaat)
Creamy Pasta Salad
Easy Grilled Chicken Salad
Dohkhlieh (Meghalayan Pork Salad)
Wai Wai Salad ( Noodle Salad)
Potato Yogurt Salad
Boiled Peanut Salad (Beach Style)
Yardlong Beans Salad
Watermelon Pineapple Salad
Black Rice Salad
Cottage Cheese Salad
Aloo Chaat ( Spiced Potato Salad)

Well, if you make this simple vegetable salad recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

SALAD: A healthy food, for a wealthy mood!

Corn Salad ?is a perfect summer dish for picnics or BBQs. A simple, easy to make, deliciously irresistible salad. Its an amazing combination of corn, cucumber, apple, carrot, sprouted moong bean and a special dressing to make it refreshing and flavorful. This combination of fruits-veggies makes one healthy-nutritious side-dish and I bet one cannot resist after one bit. This definitely is a crowd-pleasing salad for parties or potlucks, that would disappear fast!

Corn Salad is packed full of nutritious ingredients. The main ingredient for this salad is SWEET CORN – a grain that is super rich in fiber, vitamins, minerals, and antioxidants. Corn is an excellent addition to a healthy diet.  

Should I use fresh or frozen corn for this salad?

Both work great! Use any as per availability for the season. 

If using fresh corn cob?, make sure to remove husks and silky threads. Boil in a large pot of water for about 10-12 mins. remove corn kernels from the cob using a knife or corn stripper. Fresh corn is ready to use for salad.

If using frozen corn, add the frozen corn to a microwave-safe bowl and add very little water and microwave for 1-2 mins. Increase the time based on the quantity of corn. Strain water and frozen corn is ready to use for salad.

Next addition is a fruit that keeps the doctor away. Yes, it is APPLE! ? Tastes delicious as a stand-alone snack or works great in salads, pies, smoothies, and salsas, too. Apples rarely disappoint. Finely chop and add to your salad(do not peel). Every part of the apple is edible and nutritious. Wash the apple thoroughly before using, to remove the wax coating. I usually keep the skin on for apple because peeling can remove most of the fruit’s fiber, vitamin C and iron so try to consume this juicy delight with the skin on. 

Another addition is CUCUMBERS ?that are low in calories but high in many important vitamins and minerals. The crunchy cucumber is the best summer coolers in this salad, keeps you hydrated and makes the salad so refreshingly good. 

You all are aware of how good a CARROT ?is for eye health. It not only adds a distinct taste and bright color to salad and also gives a sweet mild flavor to the salad. Grate and add carrot as needed for your salad.

Not to forget MUNG BEANS in this salad, that are a high source of nutrients, full of protein to help you keep fuller for longer. They have crisp flavor when sprouted and also sprouted grains are claimed to be higher in nutrients and more easily digestible than unsprouted varieties. I always make sprouted grains every week and store in the refrigerator, to use in curries and salads.

If you would like to know how to sprout grains check out HOW TO SPROUT GRAINS. The same procedure works pretty well for mung beans too. Adding sprouted grain to this salad makes it more nutritious and healthy salad.

Dress your salad with good taste! 

The key ingredient is the simple, flavorful dressing with olive oil, lime juice salt, and pepper. This salad is a pack of flavors (salt, sour, sweet, hot) to soothe your taste buds.

Make this tasty and healthy corn salad today. Eat Better! Feel Better!!

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

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Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Corn Salad appeared first on KaviRuchi.

Give a break to chicken salad and dig into this shrimp mango salad this summer! With creamy avocado, juicy tomatoes and an irresistible lime dressing, this salad sure gonna be your new favorite! Summer is salad time and since I have started cutting out junk food and got more inclined to wholesome healthy meals, salads […]

The post Shrimp Mango Salad with Avocado and Lime Dressing appeared first on Flavor Quotient.