Best Recipes: Salads

Salad Juliennes in Solkadhi Dressing

I tasted the recipe Salad Juliennes in Solkadhi dressing at my wife's cousin's wedding reception. I have attempted to replicate the flavours as much as possible. This dish has a very unique presentation of raw salads as against the routine presentation of in sliced form. The combination with Solkadhi gives it an unique and tangy flavour.

Servings: 4-6 servings

Approx. Time: 15 minutes

Ingredients:
1 white Raddish
1 Carrot
1 Cucumber
1/2 lemon juice
1/2 tspn Pepper Powder
Salt to taste

For Solkadhi Dressing:
5-6 Kokums (Aamsula / Garcinia Indica)
1/4 cup Water
1 cups Thick Coconut Milk / Coconut Cream
1/4 tspn Green Chili Paste
1/4 tspn Garlic Paste
1/4 tspn Ginger Paste
Salt to taste

For Garnishing:
Parsley leaves

Method:
To make Salad:

Cut White Raddish, Carrot and Cucumber into vertical thin Juliennes (approx. 2.5 to 3 inches long). Mix Lemon Juice, Pepper Powder and Salt in a bowl. Pour this dressing over the chopped Salad. Marinate it for 5-10 minutes.

To make Solkadhi dresing:

Soak Kokam in hot water for about half an hour. Squeeze the soaked kokam to extract juice out of it. Pass it through a strainer. Now add Green Chilly Paste, Garlic Paste, Ginger Paste and Salt to it. Mix it well. Then, add the thick Coconut milk or Coconut Cream and stir it in the Kokam mixture. Set it aside.

Salad Presentation:

Take a shot glass and fill half of the glass with Solkadhi. Arrange the marinated Raddish juliennes, Carrot juliennes and Cucumber juliennes in the shot glass in vertical position. Top it with Parsley leaves. Serve cold or at room temperature.

Notes:
You may also add Juliennes of Beetroot.

Stepwise Pictures:

Sending this recipe to Foodelicious's event - 'ONLY' GLUTEN FREE COOKING

Salads

Mango-Pasta Salad

We are in the middle of Mango season in India and so I thought let me share with you, an unconventional Mango Pasta Salad. The dressing of this salad has a very pleasant sunshine colour and will definitely be a hit when served to guests.

Servings :
Approx. 4 persons if served along with Main Course.

Ingredients :
For Dressing :
3/4 cup fresh Cream
2 tbspns Cheese spread
1 cup fresh Mango juice
1 tbspn mixed herbs
A pinch of Salt

For Mango-Pasta Salad :
2 cups Pasta (boiled in salt water)
1 cup fresh Mango cubes
1/2 cup boiled potato (cut in cubes)
1/2 cup green capsicum (chopped in small squares)
Salad Dressing (As above)
Salt to taste

Method :
To make Dressing :
Take fresh cream, cheese spread, mixed herbs, Mango juice and salt in a mixing bowl. Whisk it to make smooth creamy dressing. Set it aside for using in salad.
To make Salad :
Take boiled Pasta, potato cubes, green capsicum cubes and Mango Cubes in a mixing bowl. Mix it and add salt to taste, if required. Then pour the salad dressing over the salad. Ensure that the salad dressing is coated to the salad ingredients. Serve immediately.

Notes :
1. You may add boiled corn, yellow & red bell-peppers also.
2. Additional seasoning of freshly chopped Parsley or mint may also enhance the taste of this Salad.

Stepwise Pictures :