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.



(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


  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.




(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


  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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