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A new take on a traditional Nepalese Village Salad—or a new take on cole slaw!

Yield:
4–6
Prep time:
15

Equipment

  • Cutting board and knife
  • Small bowl
  • Peeler
  • Salad bowl
  • Tablespoon

Ingredients

  • 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!

Instructions

  1. Finely slice the red onion and place in small bowl. Cover with water and let soak for 10 minutes.
  2. Meanwhile, slice the cabbage into fine shreds and toss into salad bowl.
  3. Peel the cucumber. Cut the tomato and cucumber into julienne strips and add to salad bowl.
  4. Chop the green chili finely and add to the salad.
  5. Drain the red onion and add it to the salad.
  6. Sprinkle on chia seeds and season with salt and pepper to taste.
  7. 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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