Bring out your rainbow this #Christmas!
- 300grams green beans, trimmed
- 3 bunches of small carrots, trimmed, halved lengthways
- 1 small bunch of radish, trimmed, thinly sliced
- 1 small red onion, thinly sliced
- 180grams spinach leaves (palak), leaves torn into half
- 1/4 cup vegetable oil
- 1 large lime, juiced
- 1 tablespoon grated ginger
- 2 teaspoon caster sugar
- 1/2 teaspoon ground white or black pepper
- Salt to taste
- 1/2 cup toasted cashews, chopped
- Coriander leaves to garnish
Thinly slice beans using a small sharp knife. Blanch beans and carrot in boiling water for 2 minutes until just tender. Drain and refresh in iced water. Drain and transfer to a large bowl. Add radish, onion and spinach leaves. Toss to combine. Transfer to a serving platter.
Whisk oil, lime juice, ginger, salt, sugar and white pepper in a jar. Add to salad. Top with cashews and coriander leaves to serve.
I’m always slightly excited when I reach this last page on the calendar. I remember when I hung it on the wall, all the expectations and hopes it came with.
My spiced and scented candles are still in a box, tucked somewhere in my chest of drawers along with Christmas baubles and little Santas. We still don’t own a Christmas tree, it is difficult to find space for storage in our tiny apartment.
We still don’t know where we will spend Christmas day, with whom we will celebrate, what the menu will be…. But we are nevertheless super excited. I want my little girl to learn more about the true essence of Christmas and spend this beautiful season with her loving family and friends.
While I was growing up, my mom, who by the way is a fabulous cook, never restricted her culinary skills to Indian food alone. She experimented with flavors from various regions and countries. And Christmas was a time for many more of these experiments. During the weeks before Christmas, our home always smelt wonderful with the aromas of delicious savories and sweets.
Salads were always a very important part of our meals while I was growing up. And the tradition follows. And this recipe for the Rainbow Salad is a perfect side to your Christmas roast or casserole. Crunchy, colourful and with lashings of flavor – this salad will bring any meal to life.
|Serving Size 1 Serving|
|Per Serving% Daily Value*|
|Calories from Fat 790|
|Total Fat 87.8g135%|
|Saturated Fat 17.3g87%|
|Dietary Fiber 25.8g103%|
|Vitamin A 1205% · Vitamin C 208%|
|Calcium 44% · Iron 78%|