A new take on a traditional Nepalese Village Salad—or a new take on cole slaw!
- Cutting board and knife
- Small bowl
- Salad bowl
- ¼ large red onion
- ½ head green cabbage
- 1 large tomato
- ¼ long cucumber
- fresh green chill
- 2 Tbsp (30 mL) chia seeds
- salt and pepper
- 3 Tbsp (45 mL) olive oil
- ½ lemon
A little bit of fusion between the Nepalese kitchen and the modern North American kitchen results in this new take on a traditional Nepalese Village Salad—or a new take on cole slaw, depending on your point of view!
- Finely slice the red onion and place in small bowl. Cover with water and let soak for 10 minutes.
- Meanwhile, slice the cabbage into fine shreds and toss into salad bowl.
- Peel the cucumber. Cut the tomato and cucumber into julienne strips and add to salad bowl.
- Chop the green chili finely and add to the salad.
- Drain the red onion and add it to the salad.
- Sprinkle on chia seeds and season with salt and pepper to taste.
- Drizzle on olive oil and squeeze in lemon juice. Toss to mix thoroughly.
This salad keeps well in the fridge. In addition to using it as a salad, try it as a condiment in sandwiches!
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