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  • Tina Brand

The C Salad : Crunchy summer fresh!

My mum's Gujerati friend used to make and serve this salad on papadams.

Each bite makes me happy every time despite the fact I've had this recipe for decades.

I call it the 'C' salad as all the ingredients co-incidentally begin with C! Except for the onions...

Thinking of all my Indian friends during Divali and wishing them happiness during the Festival of Lights!



Ingredients:


1 tablespoon cumin seed

1 small green chilli: seeded and sliced fine

1 sprig fresh curry leaves

1/2 purple onion, sliced.

1 tablespoon olive oil

1/2 bunch fresh coriander

1/2 cup moist, shredded coconut

1/2 cup roasted cashew nuts

2 large lebanese cucumbers

2 fresh corn on the cob

salt and pepper to taste


Directions:


Put a large pan of water to boil, and when it starts to bubble, add the corn cobs to the water.

Boil for a scant ten minutes - our corn is so tender, it hardly needs cooking.

Remove the cobs from the water, drain and set aside.

Heat the oil in a fry pan.

Add the curry leaves, cumin, onion slices and chilli and cook until the onion is soft. Set aside.

Chop the cucumber into small cubes once you've removed the softer central portion.. Add into a salad bowl.

Place one end of a cob on the chopping board hold the other end firmly upright.

Using a sharp knife, cut the kernels downwards as close the the centre of the cob as you can.

Add the kernels to the bowl.

Pluck the coriander leaves with a small amount of stem and add to the bowl.

Now add the sautéed onion mix, coconut, cashews, and toss all together well.

Season with salt and pepper before serving.