Indian Coriander Vegetables by Chef Cynthia Louise

A beautiful, aromatic Indian veggie salad! A perfect side or on its own for those warmer months of the year.

Why it’s so good for you:

Coriander, or cilantro, is a wonderful source of dietary fiber, manganese, iron and magnesium. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorus, potassium, thiamin, niacin and carotene.

Dressing

Ingredients

(use organic ingredients where possible)

• 1/2 cup shredded coconut
• 2 cups coriander leaves
• 1 small shallot
• 1/4 cup lemon juice
• 1 tbsp maple syrup
• 1/4 tsp cayenne pepper
• 1/2 tsp curry powder
• Pinch of cumin powder
• Salt and pepper

Method

1. Add all the dressing ingredients to a Vitamix or a high-speed blender.
2. Blend so all is well combined. It's okay to have a bit of texture here.

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Salad

Ingredients

(use organic ingredients where possible)

• 1 fresh, raw, corn on the cob
• 1 cup sweet potato, grated or finely diced
• 2 tbsp lemon juice
• 1 zucchini, cut into rounds
• 1 cup cherry tomatoes
• 6 shallots, finely diced
• 2 cups fresh mint, finely minced
• 2 tbsp olive oil
• 1 tbsp garlic, minced

Method

1. Remove the kernels from the cob.
2. Add all the salad ingredients to a bowl.
3. Toss well, adding salt and pepper.
4. Add the dressing to the salad and toss again so everything is coated.
5. Serve with a big bowl of greens and herbs.

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