Indian Bean Broccoli Carrot Salad Food

GAJJARA KOSAMBARI (CARROT SALAD)

Gajjara Kosambari (Carrot Salad) image

There are countless variations of this style of salad from Karnataka, but my favorite is a simple version made with crunchy raw carrots, dressed with a little tempered fat, coconut, citrus and chopped herbs. If fresh coconut isn't available, keep a bag of frozen grated coconut in the freezer. It's easy to find at most Indian grocery stores and, when you have it on hand, you can bring this salad together in less than five minutes.

Provided by Tejal Rao

Categories snack, salads and dressings, vegetables, appetizer, side dish

Time 5m

Yield 2 cups

Number Of Ingredients 12

Ingredients

1 tablespoon neutral oil, such as grapeseed or canola
1 green finger chile (or serrano chile), halved lengthwise
1/2 teaspoon cumin seeds
1/2 teaspoon white sesame seeds
1/4 teaspoon black mustard seeds
1/4 cup moong dal (split green gram), soaked for 1 hour, rinsed and drained (optional)
3 large carrots, peeled and roughly grated
2 tablespoons fresh or frozen grated coconut
Handful of cilantro leaves and tender stems, chopped
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 lemon, for squeezing

Steps:

In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.
Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.

BROCCOLI AND WHITE BEAN SALAD

Broccoli and White Bean Salad image

Broccoli stemshave tender hearts. Here,we've tossed them withwhite beans and an oil-and-lemon dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

1 large bunch broccoli (about 1 pound)
Coarse salt
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1/2 small red onion, halved and thinly sliced into half-moons
1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)
2 tablespoon extra-virgin olive oil
1/4 teaspoon crushed red-pepper flakes
Freshly ground black pepper
3/4 cup (about 2 ounces) shaved Pecorino Romano or Parmesan cheese

Steps:

Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove tough outer layer. Slice peeled stems on the bias into 1/4-inch pieces; set aside.
Prepare an ice bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and broccoli florets. Cook over high heat until florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to ice bath. Add stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to ice bath. Let florets and stems cool completely, and drain.
In a large mixing bowl, combine broccoli, beans, onion, lemon juice and zest, oil, and red-pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately.

CARROT BROCCOLI SALAD

Carrot Broccoli Salad image

I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 medium carrots, shredded
1 small bunch broccoli (about 12 ounces), chopped
1 cup raisins
1 small onion, chopped
1 garlic clove, minced
2/3 to 1 cup mayonnaise
1/2 cup sugar
1 teaspoon ground mustard
1/2 pound sliced bacon, cooked and crumbled

Steps:

In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.

Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.

VEGAN CARROT BROCCOLI AND BEAN SHOOT SALAD

Vegan Carrot Broccoli and Bean Shoot Salad image

This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy tangy taste sensation that is perfect for those Summer barbecues we all look back on fondly once the warm weather has long gone and the Winter chill sets in. What I love about salads is that they are so simple; and offer infinite possibilities for allergy-friendly meals the whole family can enjoy. You can dress this salad up with some chopped raw nuts and seeds. But as this recipe stands, it is a fantastic vegan, dairy-free, gluten-free, egg-free and nut-free salad that keeps me in love with raw vegetables.

Provided by The Blender Girl

Categories Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 cups shredded carrots
2 cups broccoli, slaw or 2 cups finely julienned broccoli stems
2 cups mung bean sprouts
1 large cucumber, peeled seeded and julienned
2 cups fresh cilantro or 2 cups coriander, chopped finely
1 bunch green onion, sliced finely
1/2 cup freshly squeezed lime juice (just over 1/2 cup)
3 tablespoons cold pressed sesame oil
2 tablespoons agave nectar
1 tablespoon apple cider vinegar
2 teaspoons wheat-free tamari
1/4 teaspoon ground pepper
1/2 teaspoon celtic sea salt
2 tablespoons fresh minced serrano peppers, chilli depending on the heat
3 -4 teaspoons freshly minced garlic

Steps:

Toss all of the vegetables together with the cilantro.
Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
Then stir in the garlic and chilli.
Pour the dressing over the salad and season to taste.
Garnish with sesame seeds or chopped raw nuts if desired. YUM!

Nutrition Facts : Calories 147.1, Fat 7.3, SaturatedFat 1.1, Sodium 2113.5, Carbohydrate 17.1, Fiber 4.3, Sugar 6.9, Protein 7

More about "indian bean broccoli carrot salad food"

BROCCOLI SALAD RECIPE - BROCCOLI SALAD - CREAMY …

Web Jul 16, 2020 Toss the florets into the boiling water and blanch for about 3 minutes, or until they're slightly softened and bright green. Drain and rinse in cold water. Add broccoli, carrots and onion to a mixing bowl. Mix well. …
From eatingonadime.com

Indian Bean Broccoli Carrot Salad Food

GAJJARA KOSAMBARI (CARROT SALAD)

BROCCOLI AND WHITE BEAN SALAD

Broccoli stemshave tender hearts. Here,we've tossed them withwhite beans and an oil-and-lemon dressing.

CARROT BROCCOLI SALAD

I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.

VEGAN CARROT BROCCOLI AND BEAN SHOOT SALAD

More about "indian bean broccoli carrot salad food"

BROCCOLI SALAD RECIPE - BROCCOLI SALAD - CREAMY …

GREEN BEANS CARROT COCONUT STIR FRY - VEGAN RICHA

BOMBAY CARROT SALAD (VEGAN!) | FEASTING AT HOME

BEET, CARROT AND BLACK BEAN SALAD | RICARDO

BROCCOLI, CARROT AND CAPSICUM SABZI RECIPE BY …

INDIAN BEAN, BROCCOLI & CARROT SALAD | RECIPE | BBC GOOD FOOD …

BROCCOLI CARROT SALAD RECIPE - RECIPES.TIMESOFINDIA.COM

20 EASY INDIAN SALAD RECIPES - INSANELY GOOD

BROCCOLI SALAD RECIPES | BBC GOOD FOOD

INDIAN BEAN, BROCCOLI & CARROT SALAD | RECIPE | BROCCOLI RECIPES, BBC ...

INDIAN BEAN, BROCCOLI AND CARROT SALAD | GAILANDKEITHBLOG

BROCCOLI RECIPES | BBC GOOD FOOD

INDIAN BEAN, BROCCOLI & CARROT SALAD – FOOD GARDEN

INDIAN BEAN BROCCOLI & CARROT SALAD BY GOOD FOOD TEAM - ARISO

INDIAN-SPICED WARM BROCCOLI AND CARROT SALAD VEGETARIAN RECIPE

INDIAN BEAN, BROCCOLI & CARROT SALAD - CHEF DAVID

INDIAN BEAN, BROCCOLI & CARROT SALAD RECIPE | THE COOK BOOK

INDIAN BEAN, BROCCOLI & CARROT SALAD - BBC GOOD FOOD …

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search