Indian Inspired Egg Salad Food
INDIAN-INSPIRED EGG SALAD
Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Egg Salad Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a non-stick skillet over medium-high heat. Saute onion until tender, about 4 minutes. Add jalapeno, ginger, turmeric and cayenne; saute until fragrant, about 1 minute. Add eggs, stirring constantly to blend flavors, about 2 minutes. Off heat, stir in tomato, cilantro, and salt. Serve warm, at room temperature or chilled.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 3 g, Cholesterol 318 mg, Fat 14.9 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 3.5 g, Sodium 95.3 mg, Sugar 2 g
INDIAN STREET CORN SALAD
One of the most beloved street foods in India is also one of the simplest: corn on the cob, slow roasted over hot coals, over which you squeeze juicy lime wedges and sprinkle salt, cayenne pepper and whatever else the wallah has up his sleeve. It bears a striking resemblance to Mexican elote, which adds some salty, creamy cotija to the mix. Here's a salad inspired by this beloved street food! Feel free to add some cotija if you like. I keep this dairy-free for my dairy-free husband.
Provided by Aarti Sequeira
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.
- For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!
INDIAN SUMMER SALAD
Packed with antioxidants, this superhealthy, colourful salad counts as 1 of your 5-a-day
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Grate the carrots into a large bowl. Thinly slice the radishes and courgettes and finely chop the onion. Mix all the vegetables together in the bowl with the mint leaves.
- Whisk together the vinegar, mustard and mayonnaise until smooth, then gradually whisk in the oil. Taste and add salt and pepper, then drizzle over the salad and mix well. Leftovers will keep in a covered container in the fridge for up to 24 hrs.
Nutrition Facts : Calories 79 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.35 milligram of sodium
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