I like the fact that you get more nutritional bang for your buck with more substantial vegetables in the salad bowl. Another plus is that these salads keep longer in the fridge than their lettuce-based counterparts and you know how much I love taking leftovers for lunch!
Katchoomber is one of my favourite salads. It is easy to make, tastes wonderful, and keeps for a couple of days in the fridge without going soggy. I am not a fan of raw onion, so feel free to add a few slices of red onion to the carrots, cucumber, and celery if you like.
This recipe has been adapted from Daksha’s Gourmet Spices Cookbook Three: Indian Vegetarian Cuisine. The neat thing about this cookbook is that it my In-Laws picked it up for me at a local craft sale.
They certainly know me well: I love cookbooks and I love Indian Cuisine.
The cookbook comes in a package with 5 or 6 spices that are needed to make the recipes in the book. Of course you can pick them up at any specialty Indian grocer, except for one. One of the spices, thana jeero is a special blend from the author’s family, so when I ran out I had to make a trip to the craft sale the following year to pick up more of the spice.
As I mentioned before, the best thing about this salad is the crunch. Of course the tangy vinegar, the musky cumin, and the surprise bite of freshly grated parmesan (which at first seemed a little out-of-place – until I tasted it!) make this salad stand out. Just to prove my point, I took this salad to a work potluck and it was all anyone could talk about. Everyone, even the more conservative eaters, couldn’t get enough.
Oh yeah, I almost forgot. I have added a recipe index to Cookbook Cooks to make searching for your favourite recipes a bit easier. You can access it from the top of the page, or by clicking here.
1/2 long english cucumber, julienned
3 medium carrots, julienned
3 celery stalks, julienned
2 tablespoons olive oil
2 tablespoons cider vinegar
1/2 teaspoon salt, or more to taste
1/4 teaspoon cayenne
1 teaspoon crushed cumin seeds (I crushed them using a motar and pestle)
2 tablespoons chopped cilantro
1 tablespoon grated parmesan
- Put vegetables in a large serving bowl
- Whisk together oil, vinegar, salt, cumin, and cayenne until well blended
- Pour dressing over salad and toss.
- Add cilantro and parmesan before serving