Finely chopped cabbage, cucumber and chives tossed in a thick herby dressing of basil, spinach, lemon, walnuts and parmesan. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 20 minutes.
Prep 20 min Cook 0 min Serves 4 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🥬Spinach1 cup
🧄Garlic1 clove
🍋Lemon1, juiced
🌿Fresh Basil1 cup
🫙Olive Oil1/3 cup
🥬Cabbage1/2 small, finely chopped
🥬Shallots1
🥬Cucumber2, diced
🥬Garlic Chives1/2 cup, chopped
🫙Walnuts1/4 cup
Optional extras
🧀Parmesan Cheese1/4 cup
Instructions
1
Finely chop the cabbage, cucumber and chives and place in a large bowl.
2
Blend basil, spinach, shallot, garlic, lemon juice, olive oil, walnuts and parmesan with a splash of water until thick and smooth.
3
Season the dressing with salt.
4
Toss the vegetables thoroughly with the dressing and serve with chips or bread.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Dress the salad just before serving so the vegetables stay crisp.
